Celery Salad with Walnuts, Dates & Pecorino

Celery Salad 0289-996951-edited-837745-edited-928834-edited.jpg
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Serves: 4-6
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Prep Time: 15 Minutes
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  • 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


  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.
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