Recipes
Celery and Olive Salad
This Creole Sicilian side is a bright and crunchy counterpoint to rich, saucy dishes.
- Serves
4–6
- Time
20 minutes, plus marinating time
This fresh and crunchy side dish from chef Dominick Lee’s Sicilian American mother, Gina Lefort, is the perfect complement to a rich holiday spread. As Lefort says, growing up, “vegetables were always on the table” for réveillon. This chopped salad benefits from a night in the fridge, so the flavors have time to meld.
Featured in “In Montreal and New Orleans, A French Holiday Celebration Endures” by Chantal Martineau and Kayla Stewart in the Fall/Winter 2025 issue. See more recipes and stories from Issue 205.
Ingredients
- 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 red wine vinegar
- 1 tsp. cayenne pepper
- 1 tsp. finely chopped garlic
- 1 tsp. dried oregano
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Instructions
Step 1
In a large serving bowl, stir together celery, olives, oil, red wine vinegar, cayenne, garlic, and oregano. Cover and refrigerate at least 1 hour, or up to 24 hours, before serving.
- In a large serving bowl, stir together celery, olives, oil, red wine vinegar, cayenne, garlic, and oregano. Cover and refrigerate at least 1 hour, or up to 24 hours, before serving.
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