How To Make Celery Salad with Walnuts, Dates, and Pecorino
This celery salad is a delicious cool-weather dish that showcases a variety of flavors and textures- sweet, salty, crisp, and tender all at once.
Preparation: 20 minutes
Cooking:
Total: 20 minutes
Serves:
Ingredients
- 1¼cupswalnuts
- 1smallshallot
- 2tbspsherry vinegar
- 2tbspwalnut oil
- 2tbspextra virgin olive oil
- kosher salt and freshly ground pepper
- 2bunchcelery
- ¾cupmedjool dates,dried, pitted
- 3ozdry pecorino cheese
Instructions
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Preheat the oven to 350 degrees F. Spread the walnuts in a pie plate and toast for about 8 minutes, until lightly golden and fragrant.
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Let cool completely, then coarsely chop.
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In a small bowl, combine the shallot with the sherry vinegar.
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Whisk in both oils and season with salt and pepper.
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In a large bowl, toss the toasted walnuts, celery, dates and pecorino. Add the dressing and toss.
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Serve at once.
Nutrition
- Calories: 116.59kcal
- Fat: 6.77g
- Saturated Fat: 1.77g
- Monounsaturated Fat: 2.76g
- Polyunsaturated Fat: 1.93g
- Carbohydrates: 12.32g
- Fiber: 1.55g
- Sugar: 10.03g
- Protein: 2.86g
- Cholesterol: 7.37mg
- Sodium: 136.60mg
- Calcium: 97.68mg
- Potassium: 188.68mg
- Iron: 0.32mg
- Vitamin A: 13.71µg
- Vitamin C: 1.10mg
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