Recipe - Celery Salad A La Grecque

2 cup Water
One fourth cup Lemon juice
3 tablespoon Olive oil
1 teaspoon Garlic, crushed
Three fourths teaspoon Salt
l/2 tsp. tarragon leaves,
crushed
2 cup Celery, cut in l l/2 inch
x One fourth inch pieces
1 cup Carrots, cut 1 I/2 inch x
One fourth Inch pieces
1 cup Sweet red bell pepper
strips
1 small 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 cut or sliced up 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini