Celery And Octopus Salad With Chile And Lemon Recipe

Ingredients

1 small garlic clove

1 1/2 tablespoons fresh lemon juice

3 tablespoons extra-virgin olive oil

1/2 teaspoon hot red-pepper flakes

4 celery ribs, thinly sliced

1 1/2 cups flat-leaf parsley leaves

2 (4-oz) cans octopus packed in oil, drained, cut into pieces if necessary

1/3 cup chopped inner celery leaves (optional)

1/4 cup pitted Kalamata olives, halved lengthwise

5 (2- by 1/2-inch) strips lemon zest, chopped or thinly sliced

Preparation

Mince and mash garlic to a paste with 1/4 tsp salt. Transfer to a large bowl and whisk in lemon juice, olive oil, red-pepper flakes, and 1/4 tsp salt. Add remaining ingredients and toss.