Serves 4
12 celery ribs
Olive oil
1 garlic clove, minced
Juice of 1/2 lemon
1/2 teaspoon dried marjoram
Salt and freshly ground pepper
5 oil-packed anchovy fillets
2 tablespoons chopped fresh parsley
Grated zest of 1 lemon
Prepare an outdoor grill or heat a countertop electric grill to medium. Brush celery lightly with oil and grill until tender, about 2 minutes per side. Reserve.
Heat 3 tablespoons oil in small saucepan over medium heat. Add garlic and cook until softened, 2 to 3 minutes. Stir in lemon juice and marjoram and season to taste with salt and pepper. Bring to a simmer and add anchovies. Cook until anchovies dissolve, about 1 minute. Remove from heat and stir in parsley.
To serve, pour warm sauce over grilled celery and garnish with lemon zest.
Per serving: 182 calories, 2g protein, 18g fat (2g saturated), 5g carbohydrate, 289mg sodium, 3mg cholesterol, 2g dietary fiber.
© HWS, 2004