Celery, Sausage, Provolone, Olives, and Pickled Peppers
Ingredients
½headcelery, wide stalks halved lengthwise, cut crosswise into ½-inch chunks
½poundfresh garlic sausage, cooked, cooled, and cut on an angle into ¼-inch-thick slices
½poundprovolone cheese, cut into ½-inch dice
1cup roughly cut pickled peppers, such as pepperoncini
½cuppitted Kalamata olives
½smallred onion, thinly sliced
1teaspoonfresh thyme leaves
kosher salt and freshly ground black pepper
¼cupred wine vinegar
extra-virgin olive oil
WINE PAIRING
Rotation
Instructions
PUT the celery in a bowl of ice water and soak for about 20 minutes to heighten the crispness.
DRAIN and pat dry, then pile into a bowl.
ADD Add the sausage, provolone, pickled peppers, olives, onion, and thyme.
TOSS to mix, then season with a bit of salt and lots of black pepper.
ADD the vinegar and toss. Let the salad sit for about 5 minutes and then toss again.
TASTE and adjust the vinegar, salt, and black pepper.
DRIZZLE on a healthy amount of olive oil when it's as good as a hoagie, toss again, and serve.
Notes
Nutrition
The post Celery, Sausage, Provolone, Olives, and Pickled Peppers appeared first on thebacklabel.