Grilled Celery Hearts with Anchovy Dressing

From issue #2.
Photography by Photography by Bruce Nicholson.
Grilled Celery Hearts with Anchovy Dressing

Serves: 8


2 large firm heads of celery
olive oil
sea salt and freshly ground black pepper
250g streaky bacon
chopped flat-leaf parsley

1 egg yolk
2 tablespoons water
1 cup canola oil
1⁄4 cup olive oil
2 large cloves garlic, crushed
8 anchovy fillets, roughly chopped
2 tablespoons sherry vinegar
2 tablespoons lemon juice


Celery: Trim off the celery tops to 15cm from the root end and reserve for another use.

Bring a large pot of salted water to the boil. Cut the celery in half, lengthways through the root then cut each half into about 6 slices. Carefully drop the celery into the boiling water and cook until just tender. Drain and dry on paper towels.

Heat a grill plate or barbecue. Lightly brush the celery with olive oil and season with salt and pepper. Place on the hot grill and allow to colour well on each side. Transfer to a serving platter and repeat with the remaining celery. Cut the bacon into pieces and fry until crisp.

Dressing: Put the yolk in a food processor with the 2 tablespoons water. Combine the two oils and with the motor running, drizzle them in, in a thin steady stream. Combine the other ingredients and add.

Season. Add more anchovies or lemon juice to taste if required.
To serve: Arrange the grilled celery on a serving platter. Drizzle over some of the dressing then scatter over the bacon and parsley. Serve the remaining dressing separately in a bowl. Serves 8