Celery Hearts Vinaigrette Recipe
Ingredients
| 4 medium-sized bunches celery | ||
| Water | ||
| 1 chicken-flavor bouillon cube or envelope | ||
| 1 4-ounce jar pimentos, drained and finely chopped | ||
| White vinegar | 2/3 Cup (16 tbs) | |
| Salad oil | 1/3 Cup (16 tbs) | |
| Green pepper | 3 Tablespoon, minced | |
| Sugar | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Dry mustard | 1 Teaspoon | |
| Pepper | 3/4 Teaspoon, seasoned | |
| Romaine lettuce leaves | 4 | |
Directions
1. Remove outer celery ribs; trim root ends. About 6 to 8 inches from root ends, cut tops and leaves from celery. (Save outer ribs, tops, and leaves for salad or soup another day.) Cut each bunch of celery lengthwise in half.
2. In 5-quart Dutch oven or saucepot over medium heat, in 1 inch boiling water, heat celery and bouillon to boiling. Reduce heat to medium; cover and cook about 15 minutes or until celery is fork-tender.
3. Meanwhile, in 13" by 9" baking dish, mix pimentos with remaining ingredients except lettuce. When celery is done, drain well; arrange in baking dish, turning to coat with marinade. Cover with plastic wrap and refrigerate at least 4 hours or overnight, turning celery hearts occasionally.
2. In 5-quart Dutch oven or saucepot over medium heat, in 1 inch boiling water, heat celery and bouillon to boiling. Reduce heat to medium; cover and cook about 15 minutes or until celery is fork-tender.
3. Meanwhile, in 13" by 9" baking dish, mix pimentos with remaining ingredients except lettuce. When celery is done, drain well; arrange in baking dish, turning to coat with marinade. Cover with plastic wrap and refrigerate at least 4 hours or overnight, turning celery hearts occasionally.
Chef
