Celery Salad with Walnuts, Dates & Pecorino
Recipe from Food & Wine Magazine- Crowd Pleaser
1-¼ cups walnuts (chopped; toasting optional)
1 minced Green Onion (white bulb only)
2 Tbsp. sherry vinegar
2 Tbsp. walnut oil
2 Tbsp. extra-virgin olive oil
Kosher salt and freshly ground pepper
2 bunches Celery (2 lbs.) thinly sliced at a slant or angle)
¾ cup dried pitted medjool dates, quartered lengthwise
3 oz. dry pecorino cheese, shaved with a vegetable peeler
1. Preheat the oven at 350°F. Spread walnut pieces in a pie plate and toast for about 8-10 minutes, until lightly golden and fragrant. Let cool.
2. In a small bowl, combine the Green Onion with sherry vinegar. Whisk in both oils and season with salt and pepper.
3. In a large bowl, toss the toasted walnuts, celery, dates and pecorino cheese. Add the dressing and toss. Serve at once.
MAKE AHEAD: Slice the Celery ahead. Make dressing ahead-keep separate and refrigerate until you are ready to toss together and serve. Add walnuts just before serving.
This salad is so easy and flavorful. It was a HIT with my family. The only thing different I would suggest..is that I doubled the dressing ingredients
This salad is so easy and flavorful. It was a HIT with my family. The only thing different I would suggest..is that I doubled the dressing ingredients to coat the celery better. ANd i doubled the pecorino - walnuts and dates. I'd suggest doubling to your liking. This is an easy salad to make. You'll find all the unique ingredients such as walnut oil and dry pecorino cheese at Whole Foods