Monday, August 22, 2011

Celery Salad with Figs and Pecorino

Per request, I am sharing this recipe for Celery Salad.  It is light, crunchy, salty and sweet all at the same time.  I originally made it for Thanksgiving but it is very refreshing during the summertime.  This recipe is about 8 side dish servings.  The key is to slice the celery as thinly as possible on a bias.  If you own a mandoline, I would definitely use it for this recipe!

  1. 1 1/4 cups walnuts
  2. 1 shallot, minced
  3. 2 tablespoons sherry vinegar
  4. 2 tablespoons walnut oil
  5. 2 tablespoons extra-virgin olive oil
  6. Salt and freshly ground pepper
  7. 2 bunches celery, thinly sliced on the bias
  8. 3/4 cup dried figs, thinly sliced 
  9. 4 ounces pecorino or parmesan cheese, shaved thinly with a vegetable peeler

  1. Preheat the oven to 350°.  Toast walnuts until fragrant, 8-10 minutes. Let cool , then 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.
  4. Enjoy!

1 comment:

  1. Thank you! I don't seem to be able to coment from Touch, just view.