CELERY & OCTOPUS SALAD w/CHILI & LEMON

By BobD

Ingredients

• 4 SERVINGS
• Full of crunchy celery,parsley leaves, olives, and lemon zest. Using canned octopus packed in oil allows the whole thing to come together in a flash.
• 1 small garlic clove
• 1 1/2 tablespoons fresh lemon juice
• 3 tablespoons extra-virgin olive oil
• 1/2 teaspoon hot red-pepper flakes
• 4 celery ribs, thinly sliced
• 1 1/2 cups flat-leaf parsley leaves
• 2 (4-oz) cans octopus packed in oil, drained, cut into pieces if necessary
• 1/3 cup chopped inner celery leaves (optional)
• 1/4 cup pitted Kalamata olives, halved lengthwise
• 5 (2- by 1/2-inch) strips lemon zest, chopped or thinly sliced

Details

Servings 4
Adapted from gourmet.com

Preparation

Step 1

Mince and mash garlic to a paste with 1/4 tsp salt.

Transfer to a large bowl and whisk in lemon juice, olive oil, red-pepper flakes, and 1/4 tsp salt.

Add remaining ingredients and toss.