Salad dressings & dips
Celery with garlic and walnut sauce
This makes an excellent accompaniment to a dinner of fish goujons or cooked, shelled mussels fried in batter. You could substitute almonds or hazelnuts for the walnuts in the sauce, if you prefer.
Ingredients
- 1 head celery
- 60g butter
- 1 tbsp olive oil
- 1 tbsp fresh parsley, chopped
- 3 slices stale bread
- 3 garlic cloves, crushed to a paste with a little salt
- 100g walnuts
- 2 tbsp white wine vinegar
- 1 tbsp olive oil
- salt and pepper
Method
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Step 1
Peel off the strings from the celery stalks, then cut the stalks into batons about 5cm long and 5mm-1cm thick. Heat the butter and oil in a pan, add the celery, season well and stir. Cover tightly and cook over a low heat for 15 minutes, stirring occasionally until the celery is soft. Sprinkle with the parsley.
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Step 2
Meanwhile, remove the crusts from the bread and soak it in water. Squeeze out the excess water and blitz the bread in a food processor with the other sauce ingredients until smooth. Serve the celery with the sauce.