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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (116g) Recipe makes 12 servings The following items or measurements are not included below: 2 tablespoons sherry wine vinegar |
||
| Calories 190 | ||
| Calories from Fat 130 | (68%) | |
| Amount Per Serving | %DV | |
| Total Fat 14.6g | 22% | |
| Saturated Fat 2.5g | 12% | |
| Monounsaturated Fat 3.8g | ||
| Polyunsaturated Fat 7.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 7mg | 2% | |
| Sodium 149mg | 6% | |
| Potassium 345mg | 9% | |
| Total Carbohydrate 12.9g | 4% | |
| Dietary Fiber 3.0g | 11% | |
| Sugars 8.9g | ||
| Protein 5.0g | 9% | |
Celery Salad With Walnuts, Dates and Pecorino
By: JanuaryBride
Nov 17, 2008
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.
SERVES 12
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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- Course > Salads
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > 3 or Less Steps
- Preparation > Presentation > Served Cold
- Occasion > Holiday/Event > Non-Religious > Thanksgiving
- Occasion > Seasonal > Fall
- Occasion > Seasonal > Winter
- Occasion > To Go... > Potluck
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Doc's Mom
On Nov 29, 2008
I served this for Thanksgiving, so I used dried cranberries instead of the dates. When slicing the celery, don’t forget to also use the leaves. The flavors were great! Thanks for posting!
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