Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Water 2 c Celery, cut in l l/2 inch
1/4 c Lemon juice -x 1/4 inch pieces
3 tb Olive oil 1 c Carrots, cut 1 I/2 inch x
1 ts Garlic, crushed 1/4 Inch pieces
3/4 ts Salt 1 c Sweet red bell pepper
-l/2 tsp. tarragon leaves, -strips
-crushed 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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