Celery Salad with Walnuts and Pecorino
This celery salad with walnuts and pecorino puts the crisp vegetable in the spotlight. It’s crunchy, creamy and ready in all of ten minutes.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.purewow.com.
Cooking tools:
- Skillet
- Stove
- Plate
- Chef's knife
- Cutting board
- Glass measuring cup
- Mixing bowl
- Whisk
- Microplane
- Measuring spoon
- Measuring cup
- Spatula
- Airtight container
- Refrigerator
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
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