Ingredients for - Celery Salad with Walnuts, Dates, and Pecorino
1.
1 1/4 c. walnuts
4.
2 tbsp. walnut oil
7.
2 bunch celery
8.
3/4 c. dried pitted Medjool dates
9.
3 oz. dry pecorino cheese
How to cook deliciously - Celery Salad with Walnuts, Dates, and Pecorino
1 . Stage
Preheat the oven to 350 degrees. 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 . Stage
In a small bowl, combine the shallot with the sherry vinegar. Whisk in both oils and season with salt and pepper.
3 . Stage
In a large bowl, toss the toasted walnuts, celery, dates and pecorino. Add the dressing and toss. Serve at once.
4 . Stage
The salad and dressing can be refrigerated separately for up to 1 day. Store the walnuts in an airtight container and add to the salad just before serving.
Recipe information
Servings per container:
1
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