A ‘Simple Salad’ of Celery

Preparation info

  • Serves


    • Difficulty


Appears in

The Cookery of England

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.


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


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