½ head celery, wide stalks halved lengthwise, cut crosswise into ½-inch chunks
extra-virgin olive oil
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.