- 2 celery hearts, leaves reserved (500 gm)
- 400 gm green beans
- 2 whole salted anchovies, filleted and rinsed
- ¼ cup extra-virgin olive oil
- 2 tsp lemon juice
- 2 tsp chardonnay vinegar
- 1Rinse 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.