Ingredients
- 1 celery heart, washed and chopped
- Couple handfuls good quality pitted black olives, chopped
- 6 hot pepperoncini or Italian hot peppers, chopped
- 6 sweet pickled peppers, chopped
- 1/2 red onion, chopped
- Generous handful of flat-leaf parsley, chopped
- 1 tin flat anchovies, chopped
- 2 to 3 tablespoons red wine vinegar
- 1/4 cup extra-virgin olive oil, eyeball it
- Salt and pepper
Directions
Combine salad ingredients in a bowl and dress with vinegar, extra-virgin olive oil and season the salad with salt and pepper.
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By ConnieLeAir
Puyallup, WA
on November 11, 2009
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I'm willing to try anything, but was skeptical about trying this salad. I made it the night before (because Rach said it's better the next day, and it was really good! I thought the combination of the peppers would make it to tart, but it wasn't. The anchovies sent it over the top. And if you think about it, you'll have leftover peppers in the jar, in the frig, so it would be easy to whip out another salad at another time!
By vinmom
woodland park NJ
on November 08, 2009
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I left out the peppers, used a touch of balsamic instead of red wine vinegar and my son loved it...a great change from lettuce...will be better tomorrow as it absorbs the flavors...I added in the leftover string beans and threw in the leftover steak for a easy lunch for work!! this will def be a go to recipe ..thanks!!!
By fancydear_7972098
alexandria, VI
on March 31, 2008
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I took it to a pot-luck and everyone really enjoyed it. I don't like hot peppers, so instead of the two kinds of peppers called for, I used about 1/2 jar of mild sliced banana peppers.
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