Monday, December 7, 2009

Marinated Celery Salad

1 Bunch Celery (approx 10 stalks)

1 Medium Red Onion, thinly sliced

2 Cloves Garlic, Minced

2 ½ Tbsp Capers, roughly chopped*

1 Tbs Fresh Oregano, chopped

1 Tbs Fresh Parsley, chopped

¼ Tsp Red Pepper Flakes

1 Tsp Salt

½ Tsp Black Pepper

⅓ Cup Olive Oil

½ Red Wine Vinegar

Cut celery stalks on the biased into ½” inch slices and roughly chop the leaves. Toss all ingredients together in a mixing bowl. Adjust seasoning with salt and pepper and add additional red wine if needed. Cover and marinate in the refrigerator for at least 1 hour. Toss and serve!

*Recipe Note: Use capers that are brined, not packed in salt

1 comment:

Meghan said...

Hey there~~a holiday baking question for you: Can you use foil when a recipe calls for baking on parchment paper? If yes, do you spray it w/ cooking spray?

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