|
|
|
|
|
Refreshing Celery Salad ...from the kitchen of Marina Alegria This is a very simple recipe from my friend Marina. I believe the method has its roots in El Salvador where one would use "salsa" type condiments to spice up the food. I had completely forgotten about this dish since I moved away from Marin County and Marina's kitchen, until August this year at my birthday celebration in Tahoe where Marina fixed it. Since then friends have asked for the recipe and it is once again present in our family culinary repertoire. |
|
|
|
|
Ingredients
Wash celery and pull stalks apart. Break celery stalks in about 2-inch pieces starting from the bottom. As you *break the pieces, *pull upward towards the top to pull off the celery strings. Juice the lemons and pour juice over the broken celery. Salt to taste. (This recipe takes a lot of salt because of the lemon's tartness and the celery's draw) Those with sodium-sensitive diets should avoid this dish very much like you would avoid pickled foods and smoked meats. *Breaking and pulling is the "trick". What this does is make the celery more porous to absorb the lemon and salt. This dish works great with any kind of meat or fish. It can also be served as cold hors d oeuvres. It goes great with beer in the summer. It will yield four large servings. For more servings increase amounts proportionately. ENJOY! |
|
