Celery-and-Chestnut Salad

Ingredients

• 1 pound Chestnuts (Quantity estimated (not specified in original recipe))
• 1 cup Celery
• 8 leaves Lettuce leaves (Quantity estimated (not specified in original recipe))
• 1/4 cup Pimentos (optional) (Quantity estimated (not specified in original recipe))
• 1/2 teaspoon Salt (Quantity estimated (not specified in original recipe))
• 1/4 teaspoon Black pepper (Quantity estimated (not specified in original recipe))
• 1/8 teaspoon Cayenne pepper or paprika (optional) (Quantity estimated (not specified in original recipe))
• 2 tablespoons White wine vinegar or lemon juice (Quantity estimated (not specified in original recipe))
• 6 tablespoons Olive oil
• 1/2 teaspoon Prepared mustard (optional) (Quantity estimated (not specified in original recipe))
• 1/2 teaspoon Onion juice or a small piece of onion or clove of garlic (optional) (Quantity estimated (not specified in original recipe))

Instructions

1. 1Shell and blanch the chestnuts. Boil for about 15 minutes, or until tender. Drain and let cool.
2. 2In a small bowl, whisk together salt, pepper, and cayenne pepper or paprika (if using). Add the oil and whisk again. Then, add the vinegar or lemon juice, a few drops at a time, whisking until an emulsion forms. If desired, add mustard and onion juice or rub the salad bowl with a slice of onion or clove of garlic.
3. 3Once the chestnuts are cool, cut them into quarters. Add an equal quantity of finely sliced celery. Dress with the French dressing and toss gently to combine. Serve on lettuce leaves. Add sliced pimentos, if desired.