Description
A fresh and crunchy celery salad featuring toasted walnuts, sharp pecorino cheese, and a tangy garlic-Dijon dressing. This vibrant salad balances the crisp texture of celery with the rich flavors of nuts and cheese, dressed in a creamy, tangy vinaigrette perfect for a light lunch or a sophisticated appetizer.
Ingredients
Scale
Salad Ingredients
- 1 bunch celery stalks, sliced into ⅛-inch slices on the bias, leaves reserved
- 2 ounces pecorino, thinly sliced
- ¼ cup raw walnuts
Dressing Ingredients
- 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
Instructions
- Toast the walnuts: Heat a small skillet over medium-high heat and add the raw walnuts. Toast them, stirring occasionally, until fragrant and lightly browned, about 2 minutes. Transfer the toasted walnuts to a plate and allow them to cool to room temperature. Once cooled, roughly chop and set aside for garnish.
- Make the dressing: In a glass measuring cup or small bowl, whisk together the egg yolk, grated garlic, Dijon mustard, salt, and black pepper until smooth. While continuously whisking, slowly drizzle in the extra-virgin olive oil to emulsify the mixture. Add the sherry vinegar and whisk again to combine. Taste the dressing and adjust seasoning if needed. The dressing can be stored in a sealed container in the refrigerator for up to 24 hours.
- Assemble the salad: On a serving plate, arrange the celery slices and scatter the reserved celery leaves. Drizzle the prepared dressing evenly over the celery. Top the salad with the thinly sliced pecorino cheese and the toasted chopped walnuts. Serve immediately to enjoy the crisp textures and fresh flavors.
Notes
- For best results, slice the celery thinly and on the bias to enhance texture and presentation.
- Ensure the egg yolk is fresh and from a reputable source since the dressing is uncooked.
- To make the salad vegetarian, confirm the pecorino cheese is made without animal rennet or substitute with a vegetarian-friendly hard cheese.
- Toast the walnuts carefully to avoid burning, which will impart a bitter taste.
- This salad is best served immediately to maintain the celery’s crispness but leftover dressing can be refrigerated for up to one day.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
Keywords: celery salad, walnut salad, pecorino, garlic dressing, Italian salad, quick salad, healthy salad
