Photograph: Doaa Elkady • Meals Styling: Jason Schreiber • Prop Styling: Paige Hicks. Photograph: Doaa Elkady • Meals Styling: Jason Schreiber • Prop Styling: Paige Hicks
This contemporary and crunchy facet dish from chef Dominick Lee’s Sicilian American mom, Gina Lefort, is the proper complement to a wealthy vacation unfold. As Lefort says, rising up, “greens had been at all times on the desk” for réveillon. This chopped salad advantages from an evening within the fridge, so the flavors have time to meld.
Featured in “In Montreal and New Orleans, A French Vacation Celebration Endures” by Chantal Martineau and Kayla Stewart within the Fall/Winter 2025 challenge. See extra recipes and tales from Subject 205.
Makes: 4–6
Time: 20 minutes
Elements
- 6 medium celery stalks, finely chopped (about 1 lb.)
- 1 lb. pimento-stuffed olives, finely chopped (about 2⅓ cups)
- ⅓ cup extra-virgin olive oil
- ⅓ cup crimson wine vinegar
- 1 tsp. cayenne pepper
- 1 tsp. finely chopped garlic
- 1 tsp. dried oregano
Directions
- In a big serving bowl, stir collectively celery, olives, oil, crimson wine vinegar, cayenne, garlic, and oregano. Cowl and refrigerate a minimum of 1 hour, or as much as 24 hours, earlier than serving.
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