Celery Salad with Dates, Almonds and Pecorino cheese

This is my most requested recipe. It’s so simple, yet always a
crowd pleaser.  It actually came from Cavaniola’s, one of my
favorite gourmet shops in Amagansett New York. My friend Jennifer New made it one summer at her house in East Hampton, and I couldn’t
wait to get home to make it.

INGREDIENTS

• 8 cups Celery, about 10 stalks (thinly cut on the
  diagonal and discard the leaves)
• 3/4 cup sliced raw Almonds
• 1 cup Dates, pitted and coarsely chopped
• 3 ounces freshly grated Pecorino Romano cheese (optional)

For Sherry Vinaigrette

• 1/2 cup extra virgin olive oil
• 3 tablespoons Sherry Vinegar
• Sea salt and freshly ground pepper

Preparation

Step 1
Preheat oven to 180 Celsius. Spread out almonds on a baking sheet and
bake for 10 minutes until golden brown.

Step 2
Add the celery, dates olive oil and sherry vinegar and mix until
evenly distributed. The key here is the sherry vinegar, do not
substitute. Taste and adjust as needed adding more dates for added
sweetness, salt and pepper.

Step 3
Lastly, I like to add the almonds, in order for them not to break.
And, the pecorino cheese which I often do without because of food
allergies.

 

Enjoy,
Xo, Ann-Reneé