Ingredients
about 20 celery stalks, with leaves
2 medium red onion (quartered and thinly sliced)
1 cup extra-virgin olive oil
Finely grated zest and juice of 2 lemons
4 tablespoons red wine vinegar
4 tablespoons drained capers (roughly chopped)
2 teaspoon minced garlic
2 teaspoon celery seed (optional)
2 tablespoon fresh oregano leaves
0.5 cup roughly chopped fresh parsley leaves
Salt and freshly ground pepper (to taste)
Generous pinch red pepper flakes (optional)
1 cup coarsely grated or shaved Parmesan cheese (optional)
STEP 1
Trim the leaves from the celery, discard any limp leaves, and then coarsely chop the remaining leaves. Slice the celery into 1/4-inch slices on the diagonal. Place in a serving bowl with the onions.
STEP 2
In a large bowl, combine the olive oil, lemon juice and zest, red wine vinegar, capers, garlic, celery seed (if using), oregano, parsley, salt, pepper, and red pepper flakes (if using). Pour over the onions and celery and toss to thoroughly combine.
STEP 3
If you have time, cover the salad and refrigerate for at least 1 hour and up to 8. Toss again and sprinkle the Parmesan on top, if desired, before serving.
Recipe by Themom100