Stalking The Tapenade

• 4-6 stalks celery, peeled and minced (about 1.5 cups)
• 1/2 cup mixed green and black olives, pitted and minced
• 1/4 cup mixed pickled peppers (cherry, peperoncini, etc.), seeded and minced
• 4 garlic cloves, minced
• 1 teaspoon red pepper flakes (to taste)
• 1 teaspoon lemon zest, grated
• 1/4 cup lemon juice
• 1/2 cup olive oil
• 1/4 cup parsley, minced

1. Mix the celery, olives, pickled peppers, garlic, lemon zest and pepper flakes together in a large mixing bowl (alternately, you may process these in a food processor to your desired consistency).
2. In a small bowl, whisk together the lemon juice and olive oil until well combined. Pour over the salad.
3. Stir in the parsley. Allow to sit at least a few hours to let the flavors develop.

stalks celery, mixed green, peppers, garlic, red pepper, lemon zest, lemon juice, olive oil, parsley

Taken from food52.com/recipes/16602-stalking-the-tapenade (may not work)