Tomato and Oaxacan Cheese Salad & Celery Salad with Pecans, Dates and Manchego

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Tomato and Oaxacan Cheese Salad
Adapted from Elote Restaurant
Yields: 4 servings

2 cups hand- shredded Oaxacan cheese
½ cup diced red onion
1/4 cups chopped cilantro
4 radishes cut in half and thinly sliced
½ cup slice pickled jalapenos
4 large vine-ripe tomatoes, cut into 1-inch chunks
1/3 cup olive oil
2 tablespoons cider vinegar
1 teaspoon kosher salt or to taste

Combine all the ingredients and toss well.

Celery Salad with Pecans, Dates and Manchego
Maggie Norris
Servings: 12

¾ cups pecans
1/2 small shallot, minced
1 tablespoons sherry vinegar
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 bunches celery (1 pounds), thinly sliced on the bias
1/3 cup dried pitted Medjool dates, quartered lengthwise
1 ½ ounces Manchego cheese, shaved with a vegetable peeler

Preheat the oven to 350°. Spread the pecans in a pie plate and toast for about 8 minutes, until lightly golden and fragrant. Let cool completely, then coarsely chop.
n a small bowl, combine the shallot with the sherry vinegar. Whisk in the oils and season with salt and pepper.

In a large bowl, toss the toasted pecans, celery, dates and Manchego. Add the dressing and toss. Serve at once.