Celery à la portugaise

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 20

Appears in
Salads: Le Cordon Bleu Home Collection

By Le Cordon Bleu

Published 2001

  • About

A warm salad that can be a wonderful accompaniment to a main meal, a colourful buffet dish or, when served with Portuguese bread rolls, a vegetarian meal in its own right.


  • 500–600 g (1–1¼ lb) celery hearts
  • 800 g (1


  1. Using a sharp knife, cut through the core of each celery heart to make quarters, making sure the stems stay joined at the base. If they are too large to sit on a plate attractively, cut the length down to about 18 cm (7 inches). Bring a large pan of salted water to the boil and, once boiling, cook the celery for 1 minute. Remove using a slotted spoon and rinse under cold wa