Stalking The Tapenade

Name: Stalking The Tapenade
Ingredients: 4-6 stalks celery, peeled and minced (about 1.5 cups); 1/2 cup mixed green and black olives, pitted and minced; 1/4 cup mixed pickled peppers (cherry, peperoncini, etc.), seeded and minced; 4 garlic cloves, minced; 1 teaspoon red pepper flakes (to taste); 1 teaspoon lemon zest, grated; 1/4 cup lemon juice; 1/2 cup olive oil; 1/4 cup parsley, minced

9 ingredients

3 steps

Ingredients

4-6 stalks celery, peeled and minced (about 1.5 cups)
1/2 cup mixed green and black olives, pitted and minced
1/4 cup mixed pickled peppers (cherry, peperoncini, etc.), seeded and minced
4 garlic cloves, minced
1 teaspoon red pepper flakes (to taste)
1 teaspoon lemon zest, grated
1/4 cup lemon juice
1/2 cup olive oil
1/4 cup parsley, minced

Directions

1

Mix the celery, olives, pickled peppers, garlic, lemon zest and pepper flakes together in a large mixing bowl (alternately, you may process these in a food processor to your desired consistency).
2

In a small bowl, whisk together the lemon juice and olive oil until well combined. Pour over the salad.
3

Stir in the parsley. Allow to sit at least a few hours to let the flavors develop.