Celery Salad with Walnuts Dates and Pecorino
Brighten up your table with this refreshing and elegant Celery Salad with Walnuts, Dates, and Pecorino! Featuring crisp, sliced celery paired with the natural sweetness of Medjool dates, the earthy crunch of toasted walnuts, and the salty tang of shaved Pecorino cheese, this salad is a symphony of textures and flavors. A zesty dressing of extra virgin olive oil and fresh lemon juice ties it all together, creating a light yet satisfying dish that’s perfect as a side or a stand-alone starter. Ready in just 20 minutes, this vibrant salad is a quick and easy way to elevate any meal while showcasing the beauty of simple, high-quality ingredients. Ideal for those seeking a healthy and gourmet twist on classic salad recipes!
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Recipe Information
Ingredients
- 6 pieces Celery stalks
- 6 pieces Medjool dates
- 1 cup Walnut halves
- 2 ounces Pecorino cheese
- 3 tablespoons Extra virgin olive oil
- 2 tablespoons Lemon juice
- 0.5 teaspoons Kosher salt
- 0.25 teaspoons Freshly ground black pepper
Instructions
1. Begin by toasting the walnut halves. Heat a dry skillet over medium heat, add the walnuts, and toast for about 4-5 minutes, stirring often, until they are golden and fragrant. Set aside to cool.
2. Wash and trim the celery stalks by removing the ends and any fibrous strands. Thinly slice the celery crosswise into small bite-sized pieces and place them in a large mixing bowl.
3. Pit the Medjool dates and slice them into thin slivers. Add the sliced dates to the mixing bowl with the celery.
4. Once the walnuts have cooled, coarsely chop them and add them to the bowl with the celery and dates.
5. Use a vegetable peeler to shave thin ribbons of Pecorino cheese directly into the mixing bowl. Reserve a few ribbons for garnish, if desired.
6. In a small bowl, whisk together the extra virgin olive oil, lemon juice, kosher salt, and freshly ground black pepper to make the dressing.
7. Pour the dressing over the salad ingredients and gently toss until the celery, dates, walnuts, and Pecorino are evenly coated.
8. Taste and adjust seasoning if needed, adding more salt or pepper to suit your preferences.
9. Transfer the salad to a serving platter or individual plates, garnish with the reserved Pecorino ribbons, and serve immediately.
Nutrition Facts
Calories |
1694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.5 g | 163% | |
| Saturated Fat | 25.1 g | 126% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 1745 mg | 76% | |
| Total Carbohydrate | 132.8 g | 48% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 104.4 g | ||
| Protein | 33.9 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 662 mg | 51% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 2080 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
