Ensalada de cebolletas y apio de Moratalla
A spring onion and celery salad from the medieval town of Moratalla in the province of Murcia. The recipe has been translated and adapted from Cocina de la Huerta Murciana (ISBN 9788497362436) by Gloria Sanjuán.
| Ensalada de cebolletas y apio de Moratalla | |
|---|---|
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| Servings: | 4 or 8 as a tapa |
| Calories per serving: | 56 |
| Ready in: | 1 hour |
| Prep. time: | 1 hour |
| Cook time: | None |
| Difficulty: | 
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| Recipe author: | JuliaBalbilla |
| First published: | 24th October 2012 |
|
Best recipe reviewGood for my celery glut 4/5 Neat salad as well. |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 3 fat spring onions, finely sliced
- 60 ml lemon juice
- Salt, to taste
- 1 head of celery, cut into 1 cm chunks
- 4 large, firm tomatoes, roughly chopped
- A pinch of ground white pepper
- A pinch of ground cloves
- 90 ml olive oil
- 1 tablespoon cider vinegar
Method
- Marinade the spring onions, with the salt and lemon juice, for about an hour in the refrigerator.
- Place the remaining ingredients in a salad bowl and when the spring onions are cold, pour in the spring onions with the lemon juice.
Serving suggestions
Good with bread for mopping uo the liquid.
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