Crispy Celery Sticks (Ensalada de Apio) |
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| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Trans Fat | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4-6 | ||||||||||||
| INGREDIENTS: | ||
| 6 to 8 young celery ribs, leaves removed | 1/2 cup freshly squeezed lemon juice | 1/3 cup vegetable oil |
| 1 tablespoon salt, or to taste | 1 tablespoon finely minced fresh cilantro (optional) | |
| 1 | If the celery is stringy, peel off the long strings with a sharp knife. Cut the stalks into 2x1/2-inch pieces. Make 3 to 4 lengthwise slits on one side to fan them out. |
| 2 | Place the celery sticks in a bowl filled with ice water; let sit at least 1 hour, or refrigerate overnight. |
| 3 | Before serving, drain the celery, and place in a bowl. Add the lemon juice, oil, and salt and toss to combine. If desired, sprinkle with cilantro. |