Celery, sausage, provolone, olives, and pickled peppers from Six Seasons: A New Way with Vegetables (page 147) by Joshua McFadden and Martha Holmberg

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Notes about this recipe

  • breakthroughc on June 28, 2022

    Love this salad. I made it recently for a picnic and it is a great salad to take to a picnic or potluck. It travels well and can hold up in heat. The leftovers get better the next day. I usually add the celery leaves to the salad.

  • bernalgirl on May 31, 2021

    This really does taste just like an Italian hoagie. As a west coast girl, the hoagie aspect was not a huge draw for me but the east coast family loved it and I’d make it again for a family bbq or other gathering, it holds well and the flavor improves with a few hours marinating. I used salami finocchiona diced small in place of sausage, halved anchovy-stuffed olives, and homemade pickled peppers. I’d also consider castelvetrano olives, but would definitely use salami again.

  • dgiles on May 21, 2021

    Love this recipe. All the ingredients go so well together. I added a Persian cucumber because I had some, but stuck to the recipe on everything else. One of the things I like best is the light touch of vinegar and oil, rather than the salad being drowned in a heavy dressing.

  • jenmacgregor18 on June 19, 2018

    It is just like an Italian submarine, as salad. I found a mild Italian sausage & a good provolone. Otherwise, I used what I had on hand: oregano instead of thyme & shallots instead of red onion...and mild pickled banana peppers. (I added a little extra hot pepper to my portion.) I think the color of the red onion, as written, would be better. Otherwise it is fantastic. I scarfed this down. And it looks like it will keep for a couple days too.

  • westminstr on October 16, 2017

    I left out the sausage, toned down the vinegar (on account of missing sausage), subbed roasted peppers (on account of the kids), parm for provolone bc I couldn't find decent provolone. The pickled peppers are definitely better though roasted were acceptable (added pickled to the adult portion). The parm flavor got lost in the salad in future if provolone isn't available I would go with grana padano. It was still a good salad and even better the next day.

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