Celery and olive salad from Bitter: A Taste of the World's Most Dangerous Flavor, with Recipes by Jennifer McLagan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • kateiscoooking on October 25, 2024

    Turned this into a pasta salad. It was a total WOW with a bit of a salty cheese crumbled in...

  • wester on July 13, 2020

    This was nice and easy to make. The flavors are very strong, which I liked but not everybody in the family did.

  • Barb_N on January 03, 2016

    For a simple recipe, the prep is time consuming but so worth it. I increased the lemon juice and added parlsley leaves instead of oregano to augment the small amount of celery my celery heart yielded. So crisp and bracing, a great foil for a rich entree. I served with pomegranate molasses basted chicken thighs.

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