A classic in Irene’s repertoire. I’ve loved this salad for years, and just convinced Irene to share the recipe. It’s a celery salad for people who think they don’t like celery (like me). Trust me, you’ll love it.
Irene’s Celery Salad
1 head celery (including all leaves)
Olive oil
White balsamic vinegar
1/ 2 bunch parsley, chopped
1/2 bunch chives, chopped
1 cup Marcona almonds
1 jar anchovies
Tear the leaves off the celery, keeping them whole. Chop the celery. Toss with olive oil and balsamic. Add parsley, chives and almonds and gently toss again. Move the salad into a serving bowl and layer with anchovies.
