A ‘Simple Salad’ of Celery

Preparation info

  • Serves

    6

    • Difficulty

      Easy

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.

Ingredients

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

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