Celery Salad with Walnut Vinaigrette
Ingredients
- 1 head of celery
walnut vinaigrette
- 1/4 cup fresh walnuts, rough chopped, plus more for garnishing
- 3 Tbsp walnut vinegar, or white wine, or champagne vinegar
- walnut oil
- salt and fresh cracked black pepper
Instructions
- Rinse the celery well and remove the tough outer stalks. Cut off the root end but keep the whole head together.
- Thinly slice the head of celery, cutting on the diagonal. Use a sharp knife to get clean cuts.
- To make the dressing, put 1/4 cup of the nuts in a small 4-cup food processor. Process them until finely ground, you will have to scrape down the sides once or twice.
- Add the vinegar and process again. Then, while the machine is running, drizzle in the oil until you have an emulsion. Stop the machine and taste as you go until you get a balance of acidity that appeals to you.
- Add salt and freshly cracked black pepper to taste.
- Toss the celery with enough dressing to coat lightly, and then put in the refrigerator for an hour or so.
- When ready to serve, top the salad more rough chopped walnuts and more dressing.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
Did You Make This?We love seeing what you've made! Tag us on social media at @theviewfromgreatisland for a chance to be featured.