Celery And Soppressata Salad With Lemon Recipes

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CELERY AND SOPPRESSATA SALAD WITH LEMON



Celery and Soppressata Salad with Lemon image

An antipasto platter takes a tossing and a salad is born. From the Great Big Food Show

Provided by Food Network Kitchen

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 10

1/4 medium red onion, very thinly sliced
1 pound celery (about half a bunch), with leaves
3 ounces soppressata salami, in a chunk or sliced (see ShopSmart, below)
6 fresh basil leaves, torn into small pieces
2 teaspoons finely grated lemon zest
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon kosher salt
Freshly ground black pepper
1/3 cup extra-virgin olive oil
1 to 2-ounce wedge Parmigiano-Reggiano cheese

Steps:

  • To mellow the raw bite of the onion, soak the slices in cold water for 10 minutes, then drain, pat dry, and put them in a serving bowl.
  • Peel the tough, stringy fibers from the celery ribs. Slice the celery and some of the inner leaves very thinly on an angle. If you have a chunk of soppressata, dice it; if slices, cut them into thin strips. Toss the celery, soppressata, basil, lemon zest, and lemon juice with the onion. Season with salt and a generous grinding of pepper. Toss the salad with the olive oil.
  • Divide the salad among 4 serving plates. Use a vegetable peeler to shave large, thin pieces of Parmigiano-Reggiano over each serving and serve immediately.

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