Celery salad - Kristina Gašpar
Celery salad - I love celery, but only in certain combinations. I love him the most for himself ;).
A little oil, pepper, lemon... It's enough for a perfect celery salad. In addition to raw celery salad, I often prepare salad this way as well.
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Celery salad - Kristina Gašpar
- 300 g celery
- 1 tablespoon of olive oil
- salt (pepper and parsley to taste)
- 1 lemon
- Clean the celery and grate it into thin leaves. The leaflets do not have to be of the correct shape.
- Pour the oil into a pot with a diameter of about 26 cm, add the celery, cover the pot and fry at a high temperature for about 5 minutes. Stir occasionally so that the celery does not burn.
- Pour the celery into a bowl, add salt (a pinch of salt is enough because celery does not "ask" for salt) and pepper to taste. Squeeze the juice of half a lemon and mix.
- Cut the other half of the lemon into smaller pieces and sprinkle over the salad. Sprinkle with parsley leaves.
- For this salad, it is preferable to use an unsqueezed lemon, since one part of the lemon is used with the peel.
