Celery Salad with Olives and Bresaola

We started with Celery Salad with Olives & Bresaola and then we had Pici with Artichoke Sauce.


  • 1 or 2 ribs celery, thinly sliced
  • 1 large bunch arugula, cleaned, dried, and coarsely chopped
  • 3 tablespoons sliced caperberries
  • 1 tablespoon thinly sliced fresh sage leaves
  • Leaves from 1 sprig of rosemary, finely chopped
  • Juice of 1 lemon
  • 2 to 3 tablespoons EVOO
  • Salt and pepper
  • Cerignola olives, for garnish
  • Gaeta olives, for garnish
  • Shaved Parmigiano-Reggiano, for garnish
  • 1/2 pound thinly sliced bresaola (air-dried beef)


In a large bowl, toss together the celery, arugula, caperberries, sage, rosemary, lemon juice, and EVOO to coat. Season with salt and pepper.

Arrange the salad on a platter. Garnish with the olives and lots of shavings of Parm (use a truffle shaver or a vegetable peeler). Loosely top half the salad with the bresaola.

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