Celery and Olive Salad

By jjadin

Haven't made yet.

Ingredients

• 1 small red onion, thinly sliced
• 1/2 lb Sicilian green olives, pitted if desired
• 4 tender celery stalks, sliced
• 2 carrots, peeled and thinly sliced
• 2 tbsp chopped fresh flat leaf parsley
• 1/2 tsp dried oregano
• 1 small dried red chile, crushed, or pinch of red pepper flakes
• 1/4 cup EVOO
• 2 tbsp white wine vinegar

Details

Servings 6

Preparation

Step 1

In a bowl, combine the onion slices with cold water to cover. Let stand for 10 minutes, then drain. If the onions still smell strong, soak them again, then drain and pat dry.

On a butting board, using the flat side of a heavy blade, lightly crush the olives. Add to the bowl of onions along with the celery, carrots, parsley, oregano, chile, olive oil, and vinegar. Toss well, cover, and refrigerate to chill for a few hours or overnight.

Let stand at room temperature for 30 minutes before serving.