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Recipe
Celery And Olive Antipasto With Ricotta Salata Recipe
Print 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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Viewing Celery and Olive Antipasto with Ricotta Salata Receipe
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