Good Day Utah


Celery salad with artichoke vinaigrette (12.13.15)

Posted at 11:32 AM, Dec 13, 2015
and last updated 2015-12-13 13:32:23-05

Celery Salad with Artichoke Vinaigrette

10-12 spears of celery, chopped

1/2 fresh lemon, juice and zest

1/4 teaspoon dried oregano

1/4 teaspoon dried basil

1 tablespoon Dijon mustard

1 12-ounce jar artichoke hearts (packed in water or oil), drained 2 5-ounce packages

1/3 cup extra-virgin olive oil

1/4 cup cilantro, basil or parsley, chopped

Salt and Pepper, to taste

In a large bowl, place celery with salt and pepper. In a blender or food processor, add lemon juice and zest, oregano, basil, mustard, artichoke hearts, salt and pepper. Stream in the oil. Pour desired amount over the celery. Stir well with the cilantro, basil or parsley.