Name: Celery, Sausage, Provolone, Olives, and Pickled Peppers
Yield: 4-6 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; Rotation

Celery, Sausage, Provolone, Olives, and Pickled Peppers

Servings

4-6servings

Servings

4-6servings

Ingredients

½head celery, wide stalks halved lengthwise, cut crosswise into ½-inch chunks
½pound fresh garlic sausage, cooked, cooled, and cut on an angle into ¼-inch-thick slices
½pound provolone cheese, cut into ½-inch dice
1cup roughly cut pickled peppers, such as pepperoncini
½cup pitted Kalamata olives
½small red onion, thinly sliced
1teaspoon fresh thyme leaves
kosher salt and freshly ground black pepper
¼cup 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.

Recipe Notes