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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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CELERY & OLIVE SALAD

From: Chris Fennimore, QED COOKS
Primary category: Appetizers

Ingredients

1 head celery
1 c cracked olives
1/3 c olive oil
1/3 c white wine vinegar
Black pepper

Procedure

Clean the celery stalks and cut into 3 inch slices. Put into a large bowl with the oil, vinegar and black pepper.

Remove the pits from the olives by hitting them with the bottom of a heavy coffee mug on a chopping board. Cut the olive meat into pieces about the size of the celery.

Add the olives to the celery mixture and allow to marinate for at least an hour or overnight. Serve as a side dish for lunch or as part of an antipasto.

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