Salad of celery hearts and green beans with anchovy dressing


You'll need

2 (500 gm) celery hearts, leaves reserved 400 gm green beans 2 whole salted anchovies, filleted and rinsed ΒΌ cup extra-virgin olive oil 2 tsp lemon juice 2 tsp chardonnay vinegar

Method

  • 01
  • Rinse and finely shave celery hearts using a mandolin. Wash and slice beans into fine slivers. Finely chop anchovies and combine with olive oil, lemon juice and vinegar. Season to taste with sea salt and ground pepper, add celery hearts, leaves and beans and stir to combine. Serve immediately on a large plate.

At A Glance

  • Serves 6 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 6 people

You might also like...

Fuss-free summer recipes

recipes

Rigatoni with chicken ragu and green sauce

Fast autumn recipes

recipes

Flank steak tacos with corn, avocado and coriander

Fast summer recipes

recipes

Rigatoni with mushrooms pecorino and herb crumbs

Fast seafood recipes

recipes

Flathead with crushed peas

Fast summer dinners

recipes

Pumpkin pilaf with ricotta and pepitas

Six fast noodle recipes

recipes

Lamb with orzo and olives

Prawns with black beans, chorizo and chipotle

recipes

conversion tool