Celery and Pecorino Salad

Celery and Pecorino Salad

Prep
15
Cooking time
0
Serves
4

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, Extra Virgin Olive Oils and salt and pepper. Toss celery through dressing. Garnish with freshly grated pecorino, raisins and garnish with celery leaves.

Ingredients Chevron Icon

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 Cobram Estate Chilli infused extra virgin olive oil (or to your taste)

2 tbsp Cobram Estate Classic Extra Virgin Olive Oil

100g Pecorino, grated with a peeler

2 tbsp raisins, chopped

Salt & pepper

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