6 stalks of celery hearts (white part, not the green)
1/2 tsp red pepper flakes
3 sweet peppers or Pepperoncinis
10 Kalamata olives (pitted)
2 TBL red wine vinegar
2 TBL extra virgin olive oil
1/2 tsp minced garlic
3 anchovies
2 TBL red onion (julienned)
Instructions
1. Wash celery, rinse olives
2. Cut celery into 1/2 inch pieces
3. Slice peppers very thin
4. Add olives and peppers
5. (optional: Add cubed salami)
6. Slice anchovies thin
7. Chop fresh parsley
8. Add anchovies, parsley and red onion
9. Add vinegar and olive oil
10. Toss together gently
11. Serve immediately, although best if it can marinate for at least a few hours
