by joannE.
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my 9 recipes »
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joannE.'s Notes:
1 Bunch Celery (approx 10 stalks) Ask a question about this ingredient
1 Medium Red Onion, thinly sliced Ask a question about this ingredient
2 Cloves Garlic, minced Ask a question about this ingredient
2 1/2 tablespoons Capers, roughly chopped Ask a question about this ingredient
1 tablespoon Fresh Oregano, chopped Ask a question about this ingredient
1 tablespoon Fresh Parsley, chopped Ask a question about this ingredient
1/4 teaspoon Red Pepper Flakes Ask a question about this ingredient
1 teaspoon Salt Ask a question about this ingredient
1/2 teaspoon Black Pepper Ask a question about this ingredient
1/3 cup Olive Oil Ask a question about this ingredient
1/2 cup Red Wine Vinegar Ask a question about this ingredient
Cut celery stalks on the biased into ½” inch slices and roughly chop the leaves.
Ask a question about this stepToss 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!
Ask a question about this step
Carol is a gluten-free chef and food blogger currently cooking her way through the Alinea Cookbook.
Though I used only about a quarter of the onion, this was delicious and very refreshing. Satisfyingly crunchy. It went very well with broiled fish. I think it would be great on a meat sandwich, too.