How to Make It

Step 1

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

Step 2

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

Step 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.

Step 4

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

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