Baked Celery with Lamb's Lettuce

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Salad
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Peel and slice the celery. Marinate immediately with the juice of half a lemon. Blanch until al dente in boiling salted water. Drain the celery, evaporate and allow to cool.
First turn in buckwheat flour, then in a lightly beaten egg and finally in teff flour.
Heat the rapeseed oil in a pan and fry the celery until golden. The celery can be kept warm in the oven at 150 degrees.
Wash the lamb`s lettuce and spin dry. Mix salt, pepper, white balsamic vinegar and rapeseed oil into a marinade and use it to dress the salad.
Cut the remaining half lemon into wedges and serve with the celery.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.