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.