Recipe

Celery And Olive Antipasto With Ricotta Salata Recipe


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Ingredients
  • 3/4 tsp finely grated lemon zest
  • 3 jarred anchovy fillets, minced
  • 3 garlic cloves, minced
  •  Salt & freshly ground pepper
  • 1/4 c plus 2 tbsps extra-virgin olive oil
  • 15 large celery ribs, peeled & cut into 2-inch sticks
  • 3 1/2 tbsps fresh lemon juice
  • 3/4 c Calamata olives (4 oz), pitted & coarsely sliced
  • 6 oz ricotta salata, coarsely grated

Directions
  • Step #1 Put the celery In a large-ish bowl of ice water & put in the fridge until curled & very crisp, at least 2 hrs.
  • Step #2 In a bowl, anchovies, whisk the olive oil with the lemon juice, garlic & lemon zest.
  • Step #3 Spice up with salt & pepper.
  • Step #4 Drain the celery & pat dry.
  • Step #5 Return the celery to the dry bowl & toss with the olives & dressing.
  • Step #6 Transfer the antipasto to a platter, scatter the ricotta salata over the top & serve.
  • Step #7 Make Ahead: The drained celery & the dressing can be put in the fridged separately overnight in airtight containers.
  • Enjoy the Celery & Olive Antipasto with Ricotta Salata recipe

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