Celery salad a la grecque
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Celery salad a la grecque
  Celery    Salad    Vegetables  
Last updated 6/12/2012 12:46:57 AM. Recipe ID 7465. Report a problem with this recipe.
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      Title: Celery salad a la grecque
 Categories: Salads, Vegetables
      Yield: 1 Servings
 
      2 c  Water
    1/4 c  Lemon juice
      3 tb Olive oil
      1 ts Garlic, crushed
    3/4 ts Salt
           -l/2 tsp. tarragon leaves,
           -crushed
      2 c  Celery, cut in l  l/2 inch
           -x 1/4 inch pieces
      1 c  Carrots, cut 1 I/2 inch  x
    1/4    Inch pieces
      1 c  Sweet red bell pepper
           -strips
      1 sm Onion, quartered
 
  Celery Salads are easy make aheads
  
  Whether fixing family meals or planning a party menu, consider these
  easy to prepare celery salads. Crisp, colorful and quick, these
  salads can be made ahead, and to save time, start with fresh cut
  celery available at produce departments. Celery Salad a la Greece
  tastes best when it's made several hours or a day before. To
  tenderize the vegetables, first simmer in a seasoned mixture of lemon
  juice, olive oil and tarragon. Reduce the liquid. Refrigerate and use
  as a flavorful vegetable marinade. Take the sa lad from the
  refrigerator, stir and serve. Or try a crunchy celery, carrot and
  water chestnut salad. Julienne or slice celery and carrots before
  lightly cooking. Toss with sliced water chestnuts and a fragrant
  dressing of olive oil and cider vinegar blended with Dijon mustard.
  Serve immediately or marinate.
  
  In a medium saucepan, combine water, lemon juice, oil, garlic, salt
  and tarragon; bring to a boil. Add celery, carrots, red pepper and
  onion; bring to a boil; reduce heat and simmer, uncovered, until
  vegetables are crisp tender, 1012 minutes. Remove from heat; using a
  slotted spoon, transfer the vegetables to a serving bowl. Place the
  saucepan over high heat; boil the liquid until it is reduced to l/2
  cup; pour liquid over vegetables; cover and refrigerate 4 hours or
  overnight before serving. Makes 4 portio ns, about
        3    l/2 cups
  
  From the files of Al Rice, North Pole Alaska.    Feb 1994
 




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Recipe ID 7465 (Apr 03, 2005)

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