Dinner

Celery Salad with Walnuts and Pecorino Recipe

ByHugo Harnd November 16, 2025November 16, 2025

Introduction

This celery salad with walnuts and pecorino is a fresh, crunchy dish that balances sharp, nutty, and tangy flavors perfectly. It’s a simple yet elegant salad that works wonderfully as a light appetizer or a crisp side.

The dish shows a white textured plate with three main layers: the bottom layer is a spread of creamy yellow sauce, above it is a fresh mix of pale green celery stalks cut in chunks with leafy green celery leaves, and the top layer consists of thin, white slices of pecorino cheese scattered on the salad. Small clusters of light brown walnuts are distributed throughout the salad, along with a light sprinkle of black pepper over all the ingredients. A golden spoon rests on the right edge of the plate, all placed on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

¼ cup raw walnuts
1 egg yolk
4 garlic cloves, grated
1 tablespoon Dijon mustard
½ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ cup extra-virgin olive oil
3 tablespoons sherry vinegar
1 bunch celery stalks, sliced into ⅛-inch slices on the bias, leaves reserved
2 ounces pecorino, thinly sliced

Instructions

Step 1: Heat a small skillet over medium-high heat. Add the walnuts and toast, stirring occasionally, until fragrant, about 2 minutes. Transfer the walnuts to a plate to cool to room temperature. Once cool, roughly chop and set aside.
Step 2: In a glass measuring cup or small bowl, whisk the egg yolk, grated garlic, Dijon mustard, salt, and pepper until smooth. While whisking continuously, slowly drizzle in the olive oil until the mixture emulsifies. Add the sherry vinegar and whisk to combine. Taste and adjust seasoning if needed.
Step 3: On a serving plate, scatter the sliced celery and reserved celery leaves evenly. Pour the dressing over the celery, then top with the thinly sliced pecorino and the toasted walnuts. Serve immediately for maximum freshness.

Tips & Variations

For a nut-free version, substitute toasted pumpkin seeds for the walnuts.
Use lemon juice instead of sherry vinegar for a brighter, citrusy dressing.
If you prefer, substitute Parmesan for pecorino for a milder cheese flavor.
Make sure the walnuts are completely cool before chopping to keep them crunchy.

Storage

This salad is best served fresh. The dressing can be stored separately in a sealed container in the refrigerator for up to 24 hours. If you need to prepare ahead, keep celery and dressing separate and combine just before serving to maintain crispness.

How to Serve

A textured dark oval plate holds a fresh celery salad arranged in layers: the base layer is a creamy mustard-colored dressing spread unevenly on the plate's bottom edges; fresh light green celery slices with a crunchy, watery texture form the next layer, scattered evenly across the plate. Shiny dark green celery leaves and parsley are mixed among the celery slices, adding deeper green color and soft leafy texture. Thin, irregular white cheese slices with smooth surfaces lie on top, with small brown walnut pieces sprinkled around for crunch. The dish has a light dusting of black pepper for speckled detail. A shiny silver spoon rests on the right side of the plate against a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a raw egg yolk safely in the dressing?

Using a fresh, high-quality egg helps reduce risks, but if concerned, opt for pasteurized eggs or omit the yolk and substitute with a tablespoon of mayonnaise for creaminess.

How do I slice celery on the bias?

Slicing on the bias means cutting the celery stalks diagonally at about a 45-degree angle. This creates longer, thinner slices that look elegant and offer a nice texture.