Celery and Olive Antipasto with Ricotta Salata

Ingredients

• 4 ounces calamata olives pitted coarsely chopped
• 3 fillet anchovy jarred minced
• 15 large celery ribs peeled cut into 2-inch sticks
• 3  garlic cloves minced
• 3.5 tablespoons juice of lemon fresh
• 0.8 teaspoon lemon zest finely grated
• 0.3 cup olive oil extra-virgin
• 6 ounces ricotta salata grated
• 10 servings salt and pepper freshly ground

Equipment

• bowl
• whisk

Directions

1. Put the celery in a large bowl of ice water and refrigerate until curled and very crisp, at least 2 hours.
2. In a bowl, whisk the olive oil with the lemon juice, anchovies, garlic and lemon zest. Season with salt and pepper.
3. Drain the celery and pat dry. Return the celery to the dry bowl and toss with the olives and dressing.
4. Transfer the antipasto to a platter, scatter the ricotta salata over the top and serve.
5. Make Ahead: The drained celery and the dressing can be refrigerated separately overnight in airtight containers.