- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Inspired by retro relish trays, this crisp, punchy salad is the perfect start to a big meal.
Ingredient:
- 15 large celery stalks (from 2 [1 1/2-pound] bunches), peeled and cut into 1/4- x 2-inch sticks (about 6 cups)
- 6 tablespoons extra-virgin olive oil
- 3/4 teaspoon grated lemon zest plus 3 1/2 tablespoons fresh lemon juice (from 2 lemons)
- 3 anchovy fillets, minced (about 2 teaspoons)
- 3 small garlic cloves, minced (about 2 teaspoons)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3/4 cup pitted Castelvetrano olives, coarsely chopped
- 4 ounces ricotta salata cheese, crumbled (about 1 cup)
