Celery Salad With Walnuts, Dates and Pecorino |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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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. 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:
1. 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.
2. In a small bowl, combine the shallot with the sherry vinegar. Whisk in both oils and season with salt and pepper.
3. In a large bowl, toss the toasted walnuts, celery, dates and pecorino. Add the dressing and toss. Serve at once.
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