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.

Joshua McFadden, chef and owner of renowned trattoria Ava Gene’s in Portland, Oregon, is a vegetable whisperer. After years racking up culinary cred at New York City restaurants, he managed the trailblazing Four Season Farm in coastal Maine. In Six Seasons, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons. His ingenuity is on display in 225 revelatory recipes that celebrate flavor at its peak. Get your copy of Six Seasons here!