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| Celery, green olive, and anchovy salad |
Sometimes you just know that you’re going to like a recipe.
Take this dish of celery, green olive and anchovy from Patricia Wells’s newest book Salad as a Meal. I knew the crispy celery and tart lemon juice would be refreshing. Add some brine (olives and anchovies) and a tad of heat (crushed red pepper), and it’s downright bracing.
Not to mention the colors are awfully pretty.
