Celery, Sausage, Provolone, Olives, and Pickled Peppers

celery-garlic-sausage-provolone-olives-and-pickled-peppers
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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 small red onion, thinly sliced
extra-virgin olive oil
WINE PAIRING
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 small red onion, thinly sliced
extra-virgin olive oil
WINE PAIRING
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.

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