Celery, Sausage, Provolone, Olives, and Pickled Peppers
Celery, Sausage, Provolone, Olives, and Pickled Peppers Salad is a hearty and flavorful salad that combines crunchy celery, savory garlic sausage, creamy provolone cheese, tangy pickled peppers, and briny Kalamata olives. Tossed with thinly sliced red onion, fresh thyme, red wine vinegar, and extra-virgin olive oil, this salad is a perfect blend of textures and flavors.
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.
Notes
Excerpted from Six Seasons by Joshua McFadden (Artisan Books). Copyright © 2017. Photographs by Laura Dart and A.J. Meeker.
Nutrition
Calories: 250kcalCarbohydrates: 10gProtein: 12gFat: 18gSaturated Fat: 8gCholesterol: 40mgSodium: 800mgPotassium: 350mgFiber: 2gSugar: 2gVitamin A: 800IUVitamin C: 10mgCalcium: 200mgIron: 1.5mg
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