Name: Celery Salad With Walnuts, Dates and Pecorino
Prep time: 20 min
Total time: 20 min
Yield: 12 serving(s)
Ingredients: 1 1/4 cups walnuts; 1 small shallot, minced; 2 tablespoons sherry wine vinegar; 2 tablespoons walnut oil; 2 tablespoons extra virgin olive oil; salt & freshly ground black pepper; 2 bunches celery, thinly sliced on the bias (2 pounds); 3/4 cup dried pitted medjool dates, quartered lengthwise; 3 ounces dry pecorino cheese, shaved with a vegetable peeler

1

Recipe by januarybride

1

Person talking

Join In Now Join the conversation!

MAKE IT SHINE! ADD YOUR PHOTO

This impressive cool-weather salad is an extra-ordinarily addictive mix of sweet, crunchy and salty ingredients. You can feel free to sub dried cranberries or cherries in place of the dates. They recommend it for a Thansgiving side dish, as it can be made ahead by refrigerating the salad and dressing separately for up to 1 day (store the walnuts in an airtight container and add to the salad just before serving). Recipe from Food & Wine Nov 2008 edition.

Ready In:: 20mins
Serves:
Units:

1

Person talking

Join In Now Join the conversation!

ingredients

1 ¹⁄₄ cups walnuts
1 small shallot, minced
2 tablespoons sherry wine vinegar
2 tablespoons walnut oil
2 tablespoons extra virgin olive oil
salt & freshly ground black pepper
2 bunches celery, thinly sliced on the bias (2 pounds)
³⁄₄ cup dried pitted medjool dates, quartered lengthwise
3 ounces dry pecorino cheese, shaved with a vegetable peeler

directions

Preheat the oven to 350°. Spread the walnuts in a pie plate and toast for about 8 minutes, until lightly golden and fragrant. Let cool completely, then coarsely chop.
In a small bowl, combine the shallot with the sherry vinegar. Whisk in both oils and season with salt and pepper.
In a large bowl, toss the toasted walnuts, celery, dates and pecorino. Add the dressing and toss. Serve at once.

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@januarybride

Contributor

@januarybride

Contributor

"This impressive cool-weather salad is an extra-ordinarily addictive mix of sweet, crunchy and salty ingredients. You can feel free to sub dried cranberries or cherries in place of the dates. They recommend it for a Thansgiving side dish, as it can be made ahead by refrigerating the salad and dressing separately for up to 1 day (store the walnuts in an airtight container and add to the salad just before serving). Recipe from Food & Wine Nov 2008 edition."

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

review by Docs Mom

11/29/2008

I served this for Thanksgiving, so I used dried cranberries instead of the dates. When slicing the celery, donâ€™t forget to also use the leaves. The flavors were great! Thanks for posting!

Reply
tweak by Docs Mom

11/29/2008

I served this for Thanksgiving, so I used dried cranberries instead of the dates. When slicing the celery, dont forget to also use the leaves. The flavors were great! Thanks for posting!

Reply
creation by januarybride

11/17/2008

This impressive cool-weather salad is an extra-ordinarily addictive mix of sweet, crunchy and salty ingredients. You can feel free to sub dried cranberries or cherries in place of the dates. They recommend it for a Thansgiving side dish, as it can be made ahead by refrigerating the salad and dressing separately for up to 1 day (store the walnuts in an airtight container and add to the salad just before serving). Recipe from Food & Wine Nov 2008 edition.