Celery And Octopus Salad With Chile And Lemon

Image of Celery And Octopus Salad With Chile And Lemon, Gourmet Magazine
Login to Save

Ingredients

  • 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

Description

This Lively Salad Is Full Of Celery, Parsley, Olives, And Lemon Zest. Using Canned Octopus Allows The Whole Thing To Come Together In A Flash.

Gourmet Magazine Favicon Gourmet Magazine
View Full Recipe

Back to top