Celery Salad With Walnuts, Dates and Pecorino

"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."
 
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Ready In:
20mins
Ingredients:
9
Serves:
12
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ingredients

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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.

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Reviews

  1. I served this for Thanksgiving, so I used dried cranberries instead of the dates. When slicing the celery, don’t forget to also use the leaves. The flavors were great! Thanks for posting!
     
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Tweaks

  1. 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!
     

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