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Celery, nut, date, and cheese salad on a plate with a striped napkin and forks

Celery Salad with Hazelnuts, Dates, and Pecorino

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.
Servings 4
Author Katie Morford


  • 1 1/2 tablespoons extra-virgin olive oil
  • 1¬†1/2 tablespoons white wine or champagne vinegar
  • 1/8 teaspoon ¬†sriracha or other hot sauce
  • 6 stalks celery
  • Pinch salt
  • 1/4 cup toasted hazelnuts, roughly chopped
  • 4 Medjool dates, pitted, halved, and sliced thin
  • Pecorino cheese (about 1 ounce)


  1. 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.
  2. 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.
  3. Scatter the dates and hazelnuts over the top. Use a vegetable peeler to shave thin shards of Pecorino over the top. Toss gently.