Recipe information
Ingredients for - Celery Salad with Walnuts, Dates, and Pecorino
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.
