Celery and Olive Salad Recipe

As Lefort says, growing up, “vegetables were always on the table” for réveillon. This chopped salad benefits from a night in the fridge, so the flavors have time to meld.

Featured in “In Montreal and New Orleans, A French Holiday Celebration Endures” by Chantal Martineau and Kayla Stewart in the Fall/Winter 2025 issue. See more recipes and stories from Issue 205.

Ingredients

• 6 medium celery stalks, finely chopped (about 1 lb.)
• 1 lb. pimento-stuffed olives, finely chopped (about 2⅓ cups)
• ⅓ cup extra-virgin olive oil
• ⅓ cup red wine vinegar
• 1 tsp. cayenne pepper
• 1 tsp. finely chopped garlic
• 1 tsp. dried oregano

Step 1

• In a large serving bowl, stir together celery, olives, oil, red wine vinegar, cayenne, garlic, and oregano. Cover and refrigerate at least 1 hour, or up to 24 hours, before serving.