Recipe By: Six Seasons: A New Way with Vegetables
Ingredients
½ head celery (wide stalks halved lengthwise, cut crosswise into ½-inch chunks)
½ pound fresh garlic sausage (cooked, cooled, and cut on an angle into ¼-inch-thick slices)
½ pound provolone cheese (cut into ½-inch dice)
1 cup roughly cut pickled peppers (such as pepperoncini)
½ cup pitted Kalamata olives
½ small red onion (thinly sliced)
1 teaspoon fresh thyme leaves
kosher salt and freshly ground black pepper
¼ cup red wine vinegar
extra-virgin olive oil
Rotation
Step By Step
1️⃣ Put
PUT the celery in a bowl of ice water and soak for about 20 minutes to heighten the crispness.
2️⃣ Drain
DRAIN and pat dry, then pile into a bowl.
3️⃣ Add
ADD Add the sausage, provolone, pickled peppers, olives, onion, and thyme.
4️⃣ Toss
TOSS to mix, then season with a bit of salt and lots of black pepper.
5️⃣ Add
ADD the vinegar and toss. Let the salad sit for about 5 minutes and then toss again.
6️⃣ Taste
TASTE and adjust the vinegar, salt, and black pepper.
7️⃣ Drizzle
DRIZZLE on a healthy amount of olive oil when it's as good as a hoagie, toss again, and serve.
