back to top icon

We are currently harvesting organic and conventional romaine lettuce and romaine hearts in Coachella Valley, CA in Riverside County, which is NOT the growing region associated with the current Romaine Alert.

LEARN MORE

Celery Salad with Walnuts, Dates & Pecorino

Celery Salad 0289-996951-edited-837745-edited-928834-edited.jpg
fork and knife icon
Serves: 4-6
clock icon
Prep Time: 15 Minutes
chef hat icon

Ingredients

  • 1¼ cups walnuts (chopped; toasting optional)
  • 1 minced green pnion (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

Directions

  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.
Share
Sign up for recipes and more!