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
Serves two
Ingredients:
2 stalks celery
Pinch salt
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
Directions:
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.
