Minty Green Olive-Celery Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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The Good News: Chef Tim Cushman's bright, briny salsa, full of vitamin E–rich olives, is more like a crunchy tapenade. It's delicious over white fish like hake. Ingredients:
2 tablespoons extra-virgin olive oil |
2 cloves garlic, smashed and peeled |
1 cup finely diced celery (3 ribs) |
1 cup finely chopped pitted green olives (5 ounces) |
2 tablespoons capers, chopped |
2 tablespoons chopped mint |
freshly ground pepper |
Directions:
1. In a small skillet, heat the oil. Add the garlic and cook over moderate heat until golden, about 2 minutes. Let the oil cool, then discard the garlic. Transfer the oil to a bowl and add the celery, olives, capers and mint. Toss the salsa, season with pepper and serve.
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