Celery Salad with Walnut Vinaigrette
User Reviews
3.6
10 reviews
Good
-
Course
Salad
-
Cuisine
gluten-free
Celery Salad with Walnut Vinaigrette
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
- 1 celery head
walnut vinaigrette
- 1/4 cup walnut rough chopped, plus more for garnishing, fresh
- 3 Tbsp walnut vinegar or white wine, or champagne vinegar
- walnut oil
- salt fresh cracked
- black pepper fresh cracked
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.
Genuine Reviews
User Reviews
Overall Rating
3.6
10 reviews
Good
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