Celery Salad

Ingredients:

4 stalks of celery, thinly sliced

½ cup celery leaves, thinly sliced

1 large carrot, grated

2 Persian cucumbers, with the skin on, thinly sliced

¼ cup chopped parsley

For the vinaigrette:

¼ cup Extra Virgin Olive oil

2 Tablespoons lemon juice

1 teaspoon anchovy paste

Freshly ground black pepper

Cooking Instructions:

1.        Put all of the ingredients in a bowl.

2.       Make the vinaigrette in another bowl, using a whisk.

3.       Toss the salad with the vinaigrette and adjust the seasoning.

Serves: 4-6

Recommended wines:  Sauvignon Blanc, a dry Vouvray, Pinot Bianco or Gruner Veltliner