Celery And Olive Antipasto With Ricotta Salata

1. 1

   Put the celery in a large bowl of ice water and refrigerate until curled and very crisp, at least 2 hours.

2. 2

   In a bowl, whisk the olive oil with the lemon juice, anchovies, garlic and lemon zest. Season with salt and pepper.

3. 3

   Drain the celery and pat dry. Return the celery to the dry bowl and toss with the olives and dressing. Transfer the antipasto to a platter, scatter the ricotta salata over the top and serve.

4. 4

   Make Ahead: The drained celery and the dressing can be refrigerated separately overnight in airtight containers.

* Per serving · 4 servings · Values may vary.

No additional tips available.