Lowland’s Celery Salad
Celery Gets the Star Treatment in This Craveable Salad
Charleston chef Jason Stanhope gives the humble stalk its due
https://gardenandgun.com/recipe/celery-gets-the-star-treatment-in-this-craveable-salad/
Ingredients: YIELD: 6 TO 8 SERVINGS
1 large head celery
1 bunch mint, roughly chopped
4 cups walnuts, toasted
2 1/2 cups pitted dates, sliced into ½-inch pieces
Kosher salt and black pepper, to taste
2 cups Prairie Breeze cheddar, grated
2 tbsp. extra-virgin olive oil
½ cup sherry vinaigrette (recipe follows)
SHERRY VINIAGRETTE (YIELD: ABOUT 2½ CUPS)
2 tbsp. minced shallot
2 tsp. Dijon mustard (Stanhope recommends Maille)
1 cup canola oil
½ cup sherry vinegar
preparation:
Make the sherry vinaigrette: In a medium mixing bowl, whisk all ingredients until well combined. Store in an airtight container in the refrigerator for up to a week.
Make the celery salad: Remove and wash outer stalks of celery, and chop into ½-inch pieces. Separate celery heart and inner leaves, and roughly chop and set aside for garnish. Bring a small pot of slightly salted water to a boil, add chopped celery stalks, and blanch for 1 minute. Remove from boiling water and immediately put into a prepared ice bath for 1 minute, or until cooled completely. Drain and dry celery well. In a large bowl, combine blanched celery, mint, walnuts, and dates. Season with salt and pepper, to taste. To serve, spoon a layer into a shallow bowl. Top with grated cheddar, drizzle with olive oil and sherry vinaigrette, and garnish with chopped celery hearts and leaves.
Enjoy!
