Celery Salad

1 large head of celery
8 ozs 225g cooked green peas
6 spring onions, chopped
sprig of watercress to garnish
1/2 tsp salt, 1/4 tsp pepper
1 tsp prepared mustard
1 lemon, juice and grated rind
6 Tblsp oil
Clean and trim the celery, slice obliquely in 1 inch 2 cm lengths. Add peas and onions. Mix together dressing ingredients and beat in oil slowly.
Toss the salad in the dressing and garnish with water cress.
Serves 4 people.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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