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Unless it’s being turned into juice, poor celery never gets the spotlight. Alexis Deboschnek is changing that with her recipe for celery salad with walnuts and pecorino (from her new cookbook, To the Last Bite).
“I always have a bunch of celery in my fridge,” she writes. “I’m grateful to celery for adding a vegetal flavor to Italian sofrito and crunch to tuna salad, but though it excels in these supporting roles, at my house, it’s so rarely the star of the show. I wanted to make a dish where celery could shine. Crunchy, creamy and punchy, this salad hits all the right notes.”
And considering it’s ready in about ten minutes, we’re inclined to agree.
Excerpted from To the Last Bite by Alexis Deboschnek. Copyright © 2022. Reprinted by permission of Simon & Schuster, Inc. All rights reserved.
2 to 4 servings
¼ cup raw walnuts
1 egg yolk
4 garlic cloves, grated
1 tablespoon Dijon mustard
½ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ cup extra-virgin olive oil
3 tablespoons sherry vinegar
1 bunch celery stalks, sliced into ⅛-inch slices on the bias, leaves reserved
2 ounces pecorino, thinly sliced