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Celery Salad with Walnuts, Dates & Pecorino
Kori, Monterey, CA
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.)
sliced at a slant or angle)
¾ cup dried pitted medjool dates, quartered lengthwise
3 oz. dry pecorino cheese, shaved with a vegetable peeler
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.
In a small bowl, combine the green onion with sherry vinegar. Whisk in both oils and season with salt and pepper.
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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