Celery Salad With Walnuts, Dates, And Pecorino

The Thanksgiving edition of Food and Wine magazine arrived recently. I have been leafing through the pages to select new recipes to add a change to the routine dishes we serve at our family Thanksgiving dinner. Thanksgiving is our big family as a family celebration. The families of our children celebrate Christmas alone with their individual traditions.

Celery Salad With Walnuts, Dates, and Pecorino

Ingredients:

1 1/4 cup walnuts

1 small shallot, minced

2 Tablespoons sherry vinegar

2 Tablespoons walnut oil

2 Tablespoons extra-virgin oil

Kosher salt and freshly ground pepper

2 bunches celery (2 pounds) thinly sliced on the bias

3/4 cup dried medjool dates, quartered in lengthwise

3 ounces dry pecorino cheese, shaved with vegetable peeler

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Directions:

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.

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In a small bowl, combine the shallot with the sherry vinegar. Whisk in both oils and season with salt and pepper.

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In a large bowl, toss the toasted walnuts, celery, dates, and pecorino. Add the dressing and toss. Serve at once.

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Make Ahead The salad and dressing can be refrigerated separately for up to 1 day. Store the walnuts in an air tight container and add the salad just before serving.