Celery, Sausage, Provolone, Olives, and Pickled Peppers

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MAIN COURSE Salads

25 min

20 imin

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

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.

Joshua McFadden

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