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From Dorothy McNett's recipes at www.dorothymcnett.com. Make this with fresh ripe Blenheim apricots when in season and use as a dip for raw vegetable slices and chips, or dollop generously over grilled steak or hamburgers instead of the usual catsup. It is also fabulous served with smoked salmon.
2-3 ribs of celery, green leaves included
Finely dice the celery, shallot, onions, chili pepper and apricots. Gently stir in the salt, zest and juice of the lemon or lime. Snip in the cilantro or parsley, or both! Serve in a beautiful bowl to pair with vegetables, chips, bread slices, smoked salmon, salad, burgers, steaks or whatever!
Recipe created 2012-07-03.