This Chilean salad is a family tradition for Viviana whenever a large meat course is the main event. It is especially wonderful alongside ham, roast turkey, or chicken.
Viviana’s Chilean Curly Celery Salad
2 stalks celery
1/8 t fresh cracked black pepper
2 t lemon juice, fresh squeezed is always best
2 t olive oil
1/4 cup black olives, cut into thick slices
Cut the rinsed and dried celery into 2 inch lengths across the grain. Then slice each piece into three or four lengths cutting from top to bottom - do not cut all the way to the top. Place the slices in a bowl, cover with very cold water, add a few ice cubes, and allow to sit for about an hour or so until the celery pieces curl. The thinner the slices, the greater the curl.
Drain the celery and pat dry. Toss with salt, pepper, lemon juice, and olive oil. Taste and adjust the seasonings. Add the olives and toss gently.