Driven by the free-spirited music of the 1970s, Shirleigh Moog’s technicolor cookbook Moog’s Musical Eatery: A Guide to Carefree Entertaining documents groovy recipes and helpful cooking tips she employed to feed famous musicians — and her family members.
“You very often see this salad in delicatessen display counters. It’s very easy to make yourself. The olives and oregano give a nice bite and a lot of personality to the celery. Buy salad olives for this salad — they’re cheaper than whole olives.”
Yield: 4-6 servings.
2 cups celery and celery leaves, chopped
1 cup olives, in pieces
1 clove garlic, finely minced
2 tablespoons olive juice
1 teaspoon oregano
Olive oil to taste
Mix all ingredients together in a bowl and let sit for about an hour before serving. This can be stored in a refrigerator for about a week.
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