A ‘Simple Salad’ of Celery

Name: A ‘Simple Salad’ of Celery
Cuisine: Northern Europe
Ingredients: 1 lb. (½ k.) prepared celery or celeriac; 1 lb. (½ k.) prepared celery or celeriac; salt and pepper; salt and pepper; ½ teaspoon sugar; 2 teaspoons mustard; a few drops of wine or tarragon vinegar; a few drops of wine or tarragon vinegar; 1 egg yolk; about ¼ pint (1½ dl.) olive oil; 2 tablespoons finely chopped parsley; lemon juice; 2 tablespoons cream

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Cookery of England

By Elisabeth Ayrton

Published 1975

About

A nineteenth-century recipe. Very good as a starting course piled on separate plates with a hard-boiled egg cut in quarters on each pile.

Ingredients

1 lb. (½ k.) prepared celery or celeriac
2 teaspoons

Europe
United Kingdom
Starter
Gluten-free
Vegetarian
England

Method

Use only the best parts of the celery, trimmed and well washed with all the strings removed. Peel and very finely shred into matchsticks or coarsely grate it. Mix a tablespoon of lemon juice with the celery to keep it white. Place the mustard, sugar, salt and pepper in a basin, and whisk or blend vigorously while adding the olive oil. When the sauce begins to thicken add the egg yolk and contin