Celery Salad with Dates, Walnuts and Pecorino

Post Wod-A-Thon potluck @arcfit today and I am already excited to dig into the dish I'm bringing! #selfish

This weekend at the gym was the Annual ARCFit Wod-A-Thon which, as you may have seen in year’s past, involves some dressing up in costumes, some workouts and some general hijinks. Afterward comes my favorite part: THE BBQ + POTLUCK, duh. 🙂

I love a good pot luck, and have some go-to favorites I like to bring, but I am adding a new one to the list so I thought I would share it.

The recipe below is adapted from an old Food & Wine recipe and it is just perfect for cool weather gatherings or holidays. The prep time is practically nothing, and it can be made up to a day ahead.

I think you’re going to love it!

Celery Salad with Dates, Walnuts and Pecorino
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1¼ cups walnuts, toasted at 350 for 8 minutes
  • 1 small shallot, minced
  • 2 tablespoons sherry vinegar
  • 2 tablespoons avocado oil
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 2 lbs of celery (roughly 1.5-2 bunches), thinly sliced (on the bias if you feel fancy!)
  • 1 cup dried pitted Medjool dates, quartered lengthwise
  • 3 ounces pecorino cheese, shaved with a vegetable peeler
Instructions
  1. For the dressing: combine the shallot with the sherry vinegar. Whisk in both oils and season with salt and pepper to taste.
  2. For the salad: In a large bowl toss the toasted walnuts, celery, dates and pecorino. Add the dressing and toss. Serve at once.
  3. A note on storage: 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.

 

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