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  Celery Richard
  Category: Misc Unsorted
  Author: Richard Elejalde, Rockaway, NJ
  Date: 10/1/2010
  Hits: 1034
Description: A great quick dish for those who love hearty cooking
Serving Size: 2-3
Preparation time: About 11 minutes

1 head of celery, slice in half
1 cup of anchovy filets
1 cup of fresh arrugula
1 cup of rosemary, thyme, and dill spices
10 oz. of olive oil
1 cup of black olives
1 rosemary stem (optional)
6 oz. of fresh mozzarella
Marinate the celery halves in the herb marinade for 1-2 days grill celery until there are marks, sauté the fresh arrugula in butter and garlic. Serve the arrugula on plate, place the celery over the arrugula place the anchovies on the side in a "bow tie" presentation place black olives on one of the sides. Sliced fresh mozzarella and place it on the other side of the dish, place rosemary stem on top of the celery (garnish) sprinkle with parmesan cheese and oregano.

Reformatted from a recipe submitted to, © Good Cooking, Inc.
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