Celery and Pecorino Salad

Cook Time 15 minutes

Servings 4

Ingredients

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

Method

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.

Previous
Previous

Cerkez Tavugu Chicken Caucasian

Next
Next

Celeriac Remoulade