Celery Hearts Vinaigrette Recipe

Summary

Difficulty LevelVery EasyHealth IndexAverage
CuisineCourse
MethodMain Ingredient

Ingredients

 4 medium-sized bunches celery
 Water
 1 chicken-flavor bouillon cube or envelope
 1 4-ounce jar pimentos, drained and finely chopped
 White vinegar2/3 Cup (16 tbs)
 Salad oil1/3 Cup (16 tbs)
 Green pepper3 Tablespoon, minced
 Sugar1 Teaspoon
 Salt1 Teaspoon
 Dry mustard1 Teaspoon
 Pepper3/4 Teaspoon, seasoned
 Romaine lettuce leaves4

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.
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