Celery and Olive Antipasto with Ricotta Salata

Celery and Olive Antipasto with Ricotta Salata
Celery and Olive Antipasto with Ricott If you have calamatan olives, anchovy, salt and pepper, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, primal, and pescatarian diet. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

1
Put the celery in a large bowl of ice water and refrigerate until curled and very crisp, at least 2 hours.
Ingredients you will need
WaterWater
CeleryCelery
Equipment you will use
BowlBowl
2
In a bowl, whisk the olive oil with the lemon juice, anchovies, garlic and lemon zest. Season with salt and pepper.
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Salt And PepperSalt And Pepper
Lemon JuiceLemon Juice
Lemon ZestLemon Zest
AnchoviesAnchovies
Olive OilOlive Oil
GarlicGarlic
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WhiskWhisk
BowlBowl
3
Drain the celery and pat dry. Return the celery to the dry bowl and toss with the olives and dressing.
Ingredients you will need
CeleryCelery
OlivesOlives
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BowlBowl
4
Transfer the antipasto to a platter, scatter the ricotta salata over the top and serve.
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Ricotta Salata CheeseRicotta Salata Cheese
5
Make Ahead: The drained celery and the dressing can be refrigerated separately overnight in airtight containers.
Ingredients you will need
CeleryCelery

Equipment

DifficultyHard
Ready In45 m.
Servings10
Health Score1
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