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Celery and Olive Antipasto with Ricotta Salata Recipe

Celery and Olive Antipasto with Ricotta Salata Recipe

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Celery and Olive Antipasto with Ricotta Salata

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Ingredients

Count

Nutrition

126

Calories

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Ingredients:

Serving

15 large celery ribs, peeled and cut into 2-inch sticks
1/4 cup plus 2 tbsp extra-virgin olive oil
3 1/2 tbsp fresh lemon juice
3 jarred anchovy fillets, minced
3 garlic cloves, minced
3/4 tsp finely grated lemon zest
salt and freshly ground pepper
3/4 cup calamata olives (4 oz), pitted and coarsely chopped
6 oz ricotta salata, coarsely grated

Directions:

Put the celery in a large bowl of ice water and refrigerate until curled and very crisp, at least 2 hours.
In a bowl, whisk the olive oil with the lemon juice, anchovies, garlic and lemon zest. Season with salt and pepper.
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.
Make Ahead: The drained celery and the dressing can be refrigerated separately overnight in airtight containers.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	125.58 Kcal (526 kJ)
Calories from fat	90.66 Kcal
		% Daily Value*
Total Fat	10.07g	15%
Sodium	475.72mg	20%
Potassium	258.77mg	6%
Total Carbs	4.32g	1%
Sugars	2.09g	8%
Dietary Fiber	2.32g	9%
Protein	4.61g	9%
Vitamin C	5.2mg	9%
Calcium	40.3mg	4%

Amount Per 100 g
Calories	91.89 Kcal (385 kJ)
Calories from fat	66.34 Kcal
		% Daily Value*
Total Fat	7.37g	15%
Sodium	348.1mg	20%
Potassium	189.35mg	6%
Total Carbs	3.16g	1%
Sugars	1.53g	8%
Dietary Fiber	1.7g	9%
Protein	3.38g	9%
Vitamin C	3.8mg	9%
Calcium	29.5mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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