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Author Notes: The fresh, bright taste of celery really zings up the richness of a typical tapenade. My version is springy spread that can be used in a number of ways: as a veggie dip, salad topping, fish garnish, or sandwich spread. I love it as a replacement for olive salad in a muffaletta sandwich -- the celery set against all that rich meat and cheese is, if not revelatory, certainly enlightening.
A note about my prep preference: I prefer a chunky, more salad or relish-like tapenade, but that's pretty different from your typical presentation which is more processed. If you prefer that, please do go right ahead and use your food processor to make the spread finer. - vrunka
Makes 3 cups
- 4-6 stalks celery, peeled and minced (about 1.5 cups)
- 1/2 cup mixed green and black olives, pitted and minced
- 1/4 cup mixed pickled peppers (cherry, peperoncini, etc.), seeded and minced
- 4 garlic cloves, minced
- 1 teaspoon red pepper flakes (to taste)
- 1 teaspoon lemon zest, grated
- 1/4 cup lemon juice
- 1/2 cup olive oil
- 1/4 cup parsley, minced
- Mix the celery, olives, pickled peppers, garlic, lemon zest and pepper flakes together in a large mixing bowl (alternately, you may process these in a food processor to your desired consistency).
- In a small bowl, whisk together the lemon juice and olive oil until well combined. Pour over the salad.
- Stir in the parsley. Allow to sit at least a few hours to let the flavors develop.
- This recipe was entered in the contest for Your Best Celery Recipe
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