Celery Salad with Sheep's Milk Cheese, Pine Nuts, Dates, Olives, and Habanero
Celery Salad with Sheep's Milk Cheese, Pine Nuts, Dates, Olives, and Habanero
Ingredients
- 1 bunch celery, fresh, with stalks and leaves
- 2 tablespoons sherry vinegar, or to taste
- 3 tablespoons olive oil, extra virgin, or to taste
- 1/4 teaspoon habanero, finely minced, or to taste
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/2 cup olives, smashed, pitted
- 1/4 cup pine nuts
- 1/4 cup dates, pitted and chopped
- 2 ounces sheep's milk cheese, shaved
Instructions
- 1
Begin with a fresh bunch of celery. Remove the outer, stringy parts of the celery stalks using a knife or vegetable peeler. Separate the celery leaves from the stalks.
⏱️ 5 min
- 2
Thinly slice the celery stalks on an angle. This technique helps create a crisp yet almost leafy texture for the salad. Finely chop the reserved celery leaves.
⏱️ 5 min
- 3
Place the thinly sliced celery stalks and chopped celery leaves into a large mixing bowl.
⏱️ 1 min
- 4
Add the sherry vinegar, olive oil, and finely minced habanero to the bowl. Season with salt and freshly ground black pepper to taste.
⏱️ 2 min
- 5
Add the smashed olives, pine nuts, and chopped dates to the bowl.
⏱️ 2 min
- 6
Using a vegetable peeler or a sharp knife, shave the sheep’s milk cheese directly into the bowl with the other ingredients.
⏱️ 3 min
- 7
Thoroughly mix all the ingredients in the bowl until well combined. Taste and adjust seasoning (vinegar, oil, salt, pepper, habanero) as desired.
⏱️ 2 min
- 8
Serve the celery salad immediately on individual plates. Enjoy the crunchy, salty, briny, creamy, sweet, tangy, and subtly spicy flavors.
Kitchen Tools
Nutrition Facts (per serving)
Celery Salad with Sheep's Milk Cheese, Pine Nuts, Dates, Olives, and Habanero
- 1 bunch celery, fresh, with stalks and leaves
- 2 tablespoons sherry vinegar, or to taste
- 3 tablespoons olive oil, extra virgin, or to taste
- 1/4 teaspoon habanero, finely minced, or to taste
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/2 cup olives, smashed, pitted
- 1/4 cup pine nuts
- 1/4 cup dates, pitted and chopped
- 2 ounces sheep's milk cheese, shaved
Instructions
- 1
Begin with a fresh bunch of celery. Remove the outer, stringy parts of the celery stalks using a knife or vegetable peeler. Separate the celery leaves from the stalks.
⏱️ 5 min - 2
Thinly slice the celery stalks on an angle. This technique helps create a crisp yet almost leafy texture for the salad. Finely chop the reserved celery leaves.
⏱️ 5 min - 3
Place the thinly sliced celery stalks and chopped celery leaves into a large mixing bowl.
⏱️ 1 min - 4
Add the sherry vinegar, olive oil, and finely minced habanero to the bowl. Season with salt and freshly ground black pepper to taste.
⏱️ 2 min - 5
Add the smashed olives, pine nuts, and chopped dates to the bowl.
⏱️ 2 min - 6
Using a vegetable peeler or a sharp knife, shave the sheep’s milk cheese directly into the bowl with the other ingredients.
⏱️ 3 min - 7
Thoroughly mix all the ingredients in the bowl until well combined. Taste and adjust seasoning (vinegar, oil, salt, pepper, habanero) as desired.
⏱️ 2 min - 8
Serve the celery salad immediately on individual plates. Enjoy the crunchy, salty, briny, creamy, sweet, tangy, and subtly spicy flavors.