Celery Salad With Walnuts, Dates and Pecorino
- Ready In:
- 20mins
- Ingredients:
- 9
- Serves:
-
12
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.
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RECIPE SUBMITTED BY
januarybride
Saint Louis, Missouri