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Orecchiette, Celery, and Olive Salad
Ingredients
  • 1 small clove garlic, minced
  • Kosher salt and freshly ground pepper
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons red-wine vinegar
  • 1 teaspoon dried oregano
  • ⅓ cup extra-virgin olive oil
  • 2 cups chopped celery
  • 1 pound orecchiette
  • 1 fennel bulb, cored and chopped (1 ½ cups)
  • ½ cup pitted and sliced Castelvetrano olives and 1 to 2 tablespoons olive brine
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • Ricotta salata, crumbled (¾ cup)
  • 1 ounce Parmigiano-Reggiano, grated (¼ cup)
  • ½ cup chopped celery leaves
Steps
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