| Yield 1X: | 10.55 | oz | Allergens: | ||
| Portion: | 2 | oz | Garlic, chili | ||
| Portions: | 5.3 | ||||
| Shelf life: | 3 days | ||||
| Date: | 7.16.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Anchovies, drained and minced | 1.00 | 2.00 | 3.00 | |||
| Chili flakes (2 grams) | 0.05 | 0.10 | 0.15 | |||
| Freshly squeezed lemon juice | 3.00 | 6.00 | 9.00 | |||
| Italian parsly leaves, chopped medium | 0.50 | 1.00 | 1.50 | |||
| EVOO | 6.00 | 12.00 | 1 | 2.00 |
Carefully measure and prepare all ingredients. Combine in a suitable mixing bowl, and mix well.
Pour over poached celery heart quarters. Toss to combine. Cover, label, date, and initial. Store refrigerated.