Crushed Olives with Almonds and Celery
From Smitten Kitchen Every Day by Deb Perelman
2 C large green olives, pitted and drained
1 C diced celery
1/2 C roasted almonds, roughly chopped
1/2 C parmesan cheese, preferably crumbled bits
1 garlic clove, thinly sliced
2 T olive oil
1 T white wine vinegar
kosher salt and red pepper flakes to taste
leaves from celery ribs, rough chopped for garnish
1
Toss all ingredients except the celery leaves together in a medium bowl.
2
Taste and adjust the seasonings to preference.
3
Garnish with celery leaves.
Ingredients
2 C large green olives, pitted and drained
1 C diced celery
1/2 C roasted almonds, roughly chopped
1/2 C parmesan cheese, preferably crumbled bits
1 garlic clove, thinly sliced
2 T olive oil
1 T white wine vinegar
kosher salt and red pepper flakes to taste
leaves from celery ribs, rough chopped for garnish
Directions
1
Toss all ingredients except the celery leaves together in a medium bowl.
2
Taste and adjust the seasonings to preference.
3
Garnish with celery leaves.
Notes
