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

Servings:	4 or 8 as a tapa
Calories per serving:	56
Ready in:	1 hour
Prep. time:	1 hour
Cook time:	None
Difficulty:
Recipe author:	JuliaBalbilla
First published:	24th October 2012

Best recipe review Good for my celery glut 4/5 Neat salad as well. NonLoggedInUser

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

1. Marinade the spring onions, with the salt and lemon juice, for about an hour in the refrigerator.
2. 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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