This salad proves there is much more you can do with a stalk of celery than pile on the peanut butter. Chewy dates, salty Pecorino, and earthy, sweet hazelnuts are great partners for the watery crunch of humble old celery.
Servings4
AuthorKatie Morford
Ingredients
1 1/2tablespoonsextra-virgin olive oil
1 1/2tablespoonswhite wine or champagne vinegar
1/8teaspoon sriracha or other hot sauce
6stalks celery
Pinch salt
1/4cuptoasted hazelnuts,roughly chopped
4Medjool dates,pitted, halved, and sliced thin
Pecorino cheese(about 1 ounce)
Instructions
Pour the olive oil, vinegar, and sriracha onto a plate (a large salad plate will do). Use a fork to blend the sriracha into the oil and vinegar.
Cut the celery crosswise at a diagonal into 1/4-inch-thick slices and pile onto the plate. Add a pinch of salt and use your hands or coat the celery with the oil and vinegar.
Scatter the dates and hazelnuts over the top. Use a vegetable peeler to shave thin shards of Pecorino over the top. Toss gently.