Celery and Pecorino Salad

Cook time 15 minutes
Servings 4


4 stalks of celery, inner leaves reserved for garnish

½ clove garlic

2 anchovy fillets, minced

Juice of 1/2 lemon and zest

1 tsp chilli infused extra virgin olive oil (or to your taste)

2 tbsp extra virgin olive oil

100g Pecorino, grated with a peeler

2 tbsp raisins, chopped

Salt & pepper

Celery and Pecorino Salad


Using a peeler, peel the fibrous stringy outer part of the celery.

In a mortar and pestle, pound the garlic and anchovies until a paste forms. Combine with the lemon, oils and salt and pepper. Toss celery through dressing. Garnish with freshly grated pecorino, raisins and garnish with celery leaves.