Crunchy celery cordon bleu

Name: Crunchy celery cordon bleu
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Tuber Celery (approx. 1 kg); 7-10 Tbsp Salt; 2 discs cooked ham (approx. 50 g each); 150 g Blue cheese; 2 Eggs; 50 g Flour; 125 g Sesame seed; 8 TABLESPOONS Oil; 1 Onion; 1 (approx. 100 g) Tomato; 3 TABLESPOONS Vinegar; 7-10 Tbsp Pepper; 1 pinch Sugar; 100 g Lamb's lettuce

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Tuber Celery (approx. 1 kg)
7-10 Tbsp Salt
2 discs cooked ham (approx. 50 g each)
150 g Blue cheese
2 Eggs
50 g Flour
125 g Sesame seed
8 TABLESPOONS Oil
1 Onion
1 (approx. 100 g) Tomato
3 TABLESPOONS Vinegar
7-10 Tbsp Pepper
1 pinch Sugar
100 g Lamb's lettuce

Directions

1
Halve the celery, cut into 8 slices and peel. Boil up plenty of salted water. Cook the celery slices for about 15 minutes, take them out and let them cool down. Cut ham slices into quarters. Cut cheese into 8 slices.
2
Cut a pocket into each celery slice. Fill with ham and cheese. Beat the eggs in a plate. Turn celery slices first in flour, then in egg and then in sesame seeds. Heat 5 tablespoons of oil in a large pan. Fry the celery cordon bleu on both sides for about 3 minutes until golden brown. Peel and finely dice the onion. Wash and quarter the tomatoes and remove the seeds. Cut tomato quarters into fine cubes. Season vinegar with salt, pepper and sugar, gradually add 3 tablespoons of oil.
3
Peel and finely dice the onion. Wash and quarter the tomatoes and remove the seeds. Cut tomato quarters into fine cubes. Season vinegar with salt, pepper and sugar, gradually add 3 tablespoons of oil. Add tomato and onion. Clean and wash the lamb's lettuce. Arrange cordon bleu with lamb's lettuce and vinaigrette on plates