Celery Salad with Pecans and Pecorino because it’s summer and we can all use another salad recipe in our arsenal. Especially one that is refreshing, easy to put together and unassumingly delicious.
To be totally honest I am not a huge fan of celery. I tolerate it for the most part. This recipe is adapted from Ina Garten and when she made it I was super intrigued. The lemon juice and anchovy paste are major flavor enhancers and they pair beautifully with crunchy crisp celery. Pecans add a nice nutty flavor and Pecorino adds salt and umami. All of these flavors are a wonderful compliment to the celery and this salad couldn’t be more delicious. It’s safe to say my mind has been changed about celery.
- ½ cup olive oil
- ⅓ cup plus 1 tbsp of lemon juice (3 lemons)
- 2½ tbsp minced shallots
- ¾ tsp anchovy paste
- 2¾ tsp salt, divided
- 1 tsp black pepper, plus additional for serving
- 6 cups of celery hearts thinly sliced (leaves included).
- ½ cup of toasted pecans chopped
- Pecorino cheese, for serving
- At least one hour before you plan on serving the salad, in a small bowl, whisk together the olive oil, ⅓ cup of lemon juice, shallots, anchovy paste, 2 teaspoons salt, and black pepper.
- Place the celery in a large mixing bowl and toss it with the remaining 1 tablespoon of lemon juice and ¾ teaspoon of salt. Add enough of the dressing to moisten the celery, toss well to combine.
- When ready to serve, transfer the salad to a platter and sprinkle with pecans, a few grinds of black pepper and desired amount of shaved Pecorino cheese. Serve immediately.