1/2 cup chopped onion
2 teaspoons chopped celery
1 teaspoon chopped celery
1/2 teaspoon dried dill weed
3 tablespoons olive oil
4 cloves garlic, minced
1 dash hot pepper sauce
2 teaspoons olive oil
2 teaspoons dried oregano
1 dash chopped fresh parsley
1 teaspoon salt
6 ounces Italian sausage, shredded
1 bag mayonnaise
1 teaspoon dried basil
1/4 teaspoon dried dill weed
1/8 teaspoon dried dill weed
In a small bowl, cut the onion and celery into 1/2 inch slices, leaving 8 thin slices.
Dredge celery slices in olive oil at least 4 times to prevent shredding. Place celery slices in a small bowl.
Combine the carrots, onion, celery, dill weed, 3 tablespoons olive oil, garlic, oregano, parsley, salt, Italian sausage, mayonnaise and basil in a mixing bowl. Mix thoroughly. Transfer celery slices to a cutting board and cut triangles to fit.
Slice celery slices horizontally and sprinkle with salt and pepper.
Place celery slices in a small mixing bowl and fold celery cubes gently into celery slice to cover. Cover and refrigerate for 3 to 4 hours, cutting celery before serving/spooning with mayonnaise. Garnish the slices with hot pepper sauce or olive oil and sprinkle with basil before serving.