Celery, Sausage, Provolone, Olives, and Pickled Peppers

Print Recipe
 Celery, Sausage, Provolone, Olives, and Pickled Peppers
Servings
servings
Servings
servings
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
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.
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
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.

Excerpted from Six Seasons by Joshua McFadden (Artisan Books). Copyright © 2017. Photographs by Laura Dart and A.J. Meeker.

You may also like

Pizza Sauce

Pap & Boerewors

The Butcher’s Ragu

DIY: Italian Confetti

The Airbnb of the Wine World

Pecorino, More Than Just a Cheese

Six Seasons: A New Way with Vegetables

Leave a Reply