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Celery and olive salad

updated

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Ingredients for 6 servings:

  • 1 small onion(s), red
  • 250 g green olives, large, pitted
  • 4 stalk(s) celery, sliced
  • 2 carrots, thinly sliced
  • 2 tbsp parsley, flat, chopped
  • ½ tsp oregano, dried
  • 1 small chili pepper(s), dried, crumbled
  • 60 ml olive oil
  • 2 tbsp white wine vinegar

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 8 hours; Total time approx. 8 hours 10 minutes

Salad of lettuce and olives

Slice the onions into thin rings, lightly crush the olives, and season with celery, carrots, parsley, oregano, and chili pepper, olive oil, and vinegar. Mix everything well, cover, and refrigerate overnight. Allow to come to room temperature before serving. Tip: Offer a platter (within reach of each guest) of salami and/or a strong cheese such as provolone and/or caciocavallo.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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