Food Recipes Side Dishes Vegetable Side Dishes Celery and Olive Antipasto with Ricotta Salata 5.0 (2) 2 Reviews Inspired by retro relish trays, this crisp, punchy salad is the perfect start to a big meal. By Marcia Kiesel Published on November 1, 2024 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: James Ransom / Food Styling by Julian Hensarling / Prop Styling by Julia Bayless Active Time: 40 mins Total Time: 2 hrs 40 mins Servings: 8 Jump to recipe This crunchy and bright celery salad draws inspiration from a relish tray, a retro cocktail-hour snack tray filled with sliced vegetables, pickles, and olives. Developed by Marcia Keisel, who worked in F&W’s test kitchen for over 26 years, this celery-and-olive salad has simple make-ahead tricks that make it the perfect side dish or starter for easy entertaining. Keisel calls for peeling the celery, and the small effort is worth it when you bite into crunchy, string-free celery. Then, slice it, and plunge it into ice water to crisp up before it’s tossed in a zippy lemon dressing. The dressing is flavored with both lemon zest and lemon juice, as well as umami-rich anchovies that melt into the mixture. Keisel adds meaty Castelvetrano olives and salty ricotta salata cheese to add depth and complexity to this crunchy and punchy salad. Frequently Asked Questions What are Castelvetrano olives? Named after Castelvetrano, a town in northwest Sicily, these Italian olives have a meaty flesh and buttery texture. The olives have a light green hue and a mild, not-too-salty flavor profile. Larger than other olives like kalamata or black olives, Castelvetranos have a pit that is just smaller than the size of an almond and can easily be removed from the pit when smashed gently with the flat side of a knife. The olive will pull away from the pit and can be tossed into salads like this one, sautéed with pasta, or blended into a tapenade. What is ricotta salata cheese? Ricotta salata is a salty, briny cheese made by pressing the liquid out of ricotta cheese curds and letting it age slightly. Unlike the kind of creamy ricotta you’d use in a lasagna, this cheese is crumbly and has a texture more similar to something like feta or queso fresco. Notes from the Food & Wine Test Kitchen To peel the celery, hold the stalk from the wider end, and rotate it on its side. Run a Y-shaped peeler down the length to remove the outer layer. Rotate the stalk slightly, and repeat until the stalk is fully peeled. Make ahead Drained celery and dressing can be refrigerated overnight in separate airtight containers. Cook Mode (Keep screen awake) Ingredients 15 large celery stalks (from 2 [1 1/2-pound] bunches), peeled and cut into 1/4- x 2-inch sticks (about 6 cups) 6 tablespoons extra-virgin olive oil 3/4 teaspoon grated lemon zest plus 3 1/2 tablespoons fresh lemon juice (from 2 lemons) 3 anchovy fillets, minced (about 2 teaspoons) 3 small garlic cloves, minced (about 2 teaspoons) 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 3/4 cup pitted Castelvetrano olives, coarsely chopped 4 ounces ricotta salata cheese, crumbled (about 1 cup) Directions Place celery in a large bowl of ice water, and refrigerate until curled and very crisp, at least 2 hours or up to 8 hours. Whisk together olive oil, lemon zest and juice, anchovies, and garlic in a small bowl until smooth. Sprinkle with salt and pepper. Set dressing aside. Drain celery, and pat dry; wipe bowl clean. Return celery to bowl; toss with olives and reserved dressing. Transfer mixture to a platter, and scatter ricotta salata over top; serve. Originally appeared in Food & Wine magazine, November 2024 Rate It Print