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.
