Celery Salad With Walnuts Dates And Pecorino Recipes

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CELERY SALAD WITH WALNUTS, DATES AND PECORINO



Celery Salad With Walnuts, Dates and Pecorino image

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.

Provided by januarybride

Categories     Potluck

Time 20m

Yield 12 serving(s)

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 190.5, Fat 14.6, SaturatedFat 2.5, Cholesterol 7.4, Sodium 149.7, Carbohydrate 12.9, Fiber 3, Sugar 8.9, Protein 5

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