Typical French recipe ideal for botanear and accompany salads.
Learn more about Philippe Thomassigny
Ingredients4 portions
Preparation
Drain the anchovies and dry them with an absorbent paper.
Peel the garlic and cut the son into small pieces.
In a mortar or pestle, crush all the ingredients above, adding little by little, oil, vinegar and lemon.
When the mixture is homogeneous, serve in a bowl.
Cut the celery sticks of 10cm each, the beginners will introduce each twig into the bowl and take a portion.
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