Celery Salad With Walnuts, Dates and Pecorino

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

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Recipe by januarybride

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

SERVES: 12

UNITS: US

INGREDIENTS

Nutrition

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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