Celery and Anchovy Salad

1 bunch celery

1 bottle anchovy filets in olive oil

1  garlic clove - (to 4)

1/2 teaspoon salt

1 teaspoon red wine vinegar

3 tablespoons extra-virgin olive oil

  Freshly-ground black pepper; to taste

Separate the celery into stalks and wash them well, particularly the bottoms where the dirt loves to hide. Cut the celery into 2-inch matchsticks: Begin by cutting each stalk into 4-inch pieces. Cut each piece lengthwise into slender sticks. Gather a bunch of sticks together and cut them in half. Place the matchsticks in a bowl of ice water to freshen until you're ready to use them.

To make the sauce in a mortar, pound the garlic and the salt to a smooth paste; this will take about a minute. Start with a lesser amount of garlic and then add more as necessary. Add the anchovies and pound them to a paste as well. Add the vinegar and stir with the pestle until it is smooth. Gradually add the olive oil, starting with a thin stream, stirring with the pestle, until the sauce is smooth. Add a grinding of pepper.

Dip a celery stick in the sauce and taste it. If you think it needs more garlic, mince another clove with a knife and add it to the sauce, grinding with the pestle until smooth.

Drain the celery sticks and pat them dry with a paper towel. Place them in a salad bowl and add the anchovy sauce, starting with 2 tablespoons. Toss well to distribute the sauce equally among the sticks. Taste and add more sauce as needed. Serve at room temperature.

This recipe yields 6 servings.

Each serving: 85 calories; 458 mg sodium; 5 mg cholesterol; 7 grams fat; 3 grams carbohydrates; 2 grams protein; 1.30 grams fiber.

Adapted from: "The Los Angeles Times, 01-24-2001"