Celery Salad
Ingredients
Directions
Prepare
Cut bleached celery into 1‑inch lengths and soak in very cold water for 5 minutes.
Mix the celery with French dressing or mayonnaise and serve within 10 minutes.
Alternatives
Alternatively, cook the celery and serve with a dressing similar to cauliflower salad.
You can also eat the long stalks with salt.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Bleached celery
- Forms the crisp, crunchy body of the salad.
- French dressing or mayonnaise dressing
- Adds moisture, fat and flavour that coats the celery pieces.
The step that matters
Serve within 10 minutes of dressing. Once dressed, the salt and acid in the dressing draw water out of the celery, so it softens and loses its crispness quickly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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