- 2 cups celery, thinly sliced (on a bit of a diagonal)
- 1 sweet-tart apple, such as Crimson Topaz or Pink Lady, cored and cut into smallish chunks
- 2 tablespoons (heaping) golden raisins
- 2 tablespoons capers
- 1 tablespoon fresh squeezed lemon juice
- 1 tablespoon good olive oil
- 2 tablespoons thinly sliced fresh mint
- 3 tablespoons (generous Tbs.) crumbled ricotta salata (or other fresh, salty cheese)
- If the raisins are dry, soak them for 10 minutes in a bit of apple juice or water. Then drain them.
- Combine the celery, apple, raisins, and capers in a medium-large bowl. Drizzle with the lemon juice and olive oil and toss well to coat.
- Throw in the sliced mint and the crumbled ricotta salata and toss again until everything is a lovely jumble. Serve! This salad also just grows better as it sits a little while and the flavors hang out and get to know each other a bit better (within reason, I'm talking a couple hours to a day here, more than that and the celery does start to lose its crunch).
Adapted from FiveandSpice & Food52