Fresh salad with potatoes, celery, olives and rosemary oil
Insalata fresca con patate, sedano, olive ed olio al rosmarino
This salad with potatoes, celery and olives is a fresh and tasty dish, perfect for any occasion, from summer lunches to informal dinners. The combination of new potatoes, green olives Nocellara and black olives Leccino, enriched by the scent of extra virgin olive oil flavored with rosemary, makes this dish a real masterpiece of Mediterranean cuisine. The crunchy celery and fresh garlic, combined with a pinch of oregano and vinegar, complete the whole with a touch of freshness and flavor, making the salad perfect as a side dish or single dish.
Ingredients: (for 8 people)
2 tablespoons of our extra virgin olive oil with rosemary
800 g of new potatoes
250 g of our green olives nocellara
250 g of our black olives leccino
1 heart of celery
1 clove of fresh garlic
vinegar
salt
oregano
Procedures:
- Start by boiling the new potatoes in plenty of salted water until they are tender but still firm. Once cooked, drain them, cut in half and let them cool.
- Meanwhile, remove the green olives Nocellara and the black olives Leccino, then place them in a bowl. Blend them with extra virgin olive oil flavored with rosemary, fresh garlic finely chopped or pounded, oregano, and a few drops of vinegar. Mix well to blend the flavors.
- When the potatoes are still hot, combine them with the olives already seasoned, stirring gently to make them taste. Let it cool for a few minutes.
- Meanwhile, cut the celery heart into thin slices and add it to the salad. Adjust oil, salt and, if desired, another pinch of oregano to enhance the flavor.
This fresh salad with potatoes, celery, olives and rosemary oil is ready to be served as a fresh and aromatic dish, ideal to accompany meat dishes, fish or to enjoy alone on a hot day. The combination of its ingredients creates a perfect balance of flavors and textures that make this recipe an authentic Mediterranean delight.
