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Celery heart salad with Moroccan olives and cherry tomatoes

SERVINGS
4 servings
RATE THIS RECIPE
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SERVINGS
4 servings
RATE THIS RECIPE
(0)

Ingredients

  • 2 bunch es celery, inner soft ribs and yellow leaves picked separate only, outer ribs saved for other use
  • 1 pint cherry tomatoes, halved or quartered depending on size
  • 8 pint each dried moroccan olives, sliced
Sherry vinaigrette:
  • 2 bunch es celery, inner soft ribs and yellow leaves picked separate only, outer ribs saved for other use
  • 1 pint cherry tomatoes, halved or quartered depending on size
  • 8 pint each dried moroccan olives, sliced
  • 1/2 cup sherry vinegar
  • 1 1/2 cup extra virgin olive oil
  • 1 tablespoon lemon juice

Preparation

Baking Directions:

Slice the celery hearts thinly on a bias, then toss with the cherry tomatoes, Moroccan olives and yellow celery heart leaves.

Dress with the sherry vinaigrette and season with salt and pepper to taste.