Ingredients

  • 2 good-sized knob celery, or 3 smaller ones
  • 1 tablespoon lemon juice
  • 1 medium-sized onion, peeled and sliced paper-thin
  • 1 tablespoon minced flat parsley
  • ½ tablespoon sugar
  • ½ tablespoon salt
  • ½ teaspoon white pepper
  • ½ cup white vinegar
  • 1 tablespoon olive oil

Method

  1. Peel the knob celery and cut into slices with a krinkle-edged knife.
  2. Boil the knob celery in 2 cups water with the lemon juice till the slices are soft but not falling apart. Save the water.
  3. Sprinkle the onion slices and parsley on the bottom of a shallow serving platter.
  4. Bring the water in which you cooked the knob celery to a boil again, and add sugar, salt, pepper and vinegar. Pour the hot dressing over the onion and parsley.
  5. Put in the cooked knob celery, very gently so as not to break the slices. Sprinkle with olive oil. Serve the salad when the liquid is cold. This salad will keep in the refrigerator for weeks.

Variation

Try this without the onion; instead use green pepper cut into hair-thin slices.

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