The “Uruguayan Celery and Walnut Salad” is a dish that embodies the essence of Uruguay’s culinary philosophy: simplicity, freshness, and balance. Uruguay’s cuisine, deeply intertwined with its agrarian roots and European influences, often highlights the natural flavors of local ingredients, and this salad is no exception. It’s refreshing yet hearty, making it suitable for both light lunches and as an accompaniment to more robust main courses.
Celery might not immediately come to mind as a centerpiece of a salad, but in Uruguay, it’s often appreciated for its crispness and versatility. Celery has long been used as a refreshing element in salads and soups in the region, prized for its ability to add texture and a mild, vegetal flavor that complements bold ingredients. In this dish, it pairs beautifully with walnuts, which are widely used in Uruguay’s kitchens, whether in baking, salads, or paired with cheeses.
Walnuts provide not only a satisfying crunch but also a nutty richness that balances the sharpness of the celery. Toasting the walnuts before adding them to the salad intensifies their flavor, giving the dish an additional layer of complexity. This step, though simple, reflects how Uruguayan cuisine often aims to enhance natural flavors through straightforward techniques.
Another key ingredient in this salad is the apple. Its sweetness and slight tartness—which is characteristic of many heirloom apple varieties grown locally—introduces a delightful contrast to the savory elements of the dish. Uruguay has a strong European heritage, particularly Spanish and Italian, and the custom of pairing fruits like apples or pears with nuts and cheese is a nod to those Mediterranean influences.
The Roquefort cheese is the star ingredient that ties everything together. Uruguayans are known for their love of dairy products, and the country boasts a proud cheese-making tradition that stems from its European settlers. While many local cheeses could substitute for Roquefort, this choice introduces a sharp, tangy quality that elevates the salad. Its creamy texture contrasts beautifully with the crisp celery and crunchy walnuts, while its assertive flavor is tamed by the sweetness of the apple and honey in the dressing.
The dressing itself is a delicate dance of flavors. The high-quality extra virgin olive oil, an ingredient beloved by Uruguayan cooks, provides a rich, smooth base. Apple cider vinegar adds tanginess, honey lends a touch of sweetness, and Dijon mustard brings gentle heat and depth of flavor. Combined, these ingredients create a dressing that mirrors the balance of the salad: neither too sweet nor too tart, but perfectly harmonious.
What makes this salad distinctly Uruguayan is its celebration of balance and simplicity—a common thread in the country’s culinary ethos. It’s a dish that’s both rustic and refined, celebrating local ingredients in their purest forms. This is a salad that could easily be found on the table during family gatherings in Uruguay, served alongside grilled meat (asado) or fresh-baked bread, and enjoyed with good company and a glass of chilled Tannat wine.
Whether served as a light meal or a vibrant side dish, the Uruguayan Celery and Walnut Salad reflects the heart of Uruguayan cooking: fresh ingredients, prepared thoughtfully, resulting in a dish that’s greater than the sum of its parts.
Uruguayan Celery and Walnut Salad
Ingredients
Salad Ingredients
- 1 bunch organic celery washed and chopped into 1/4 inch slices
- 1 cup walnuts toasted and roughly chopped
- 1 piece apple thinly sliced
- 100 grams Roquefort cheese crumbled
Dressing Ingredients
- 3 tablespoons (affiliate link)olive oil high-quality
- 1 tablespoon (affiliate link)apple cider vinegar
- 1 tablespoon (affiliate link)honey
- 1 teaspoon (affiliate link)Dijon mustard
- 1 pinch (affiliate link)salt to taste
- 1 pinch (affiliate link)ground black pepper to taste
Instructions
- Begin by preparing your ingredients. Toast the walnuts in a preheated dry pan over medium heat, stirring occasionally until they are golden brown and fragrant. Let cool slightly and roughly chop.
- In a large salad bowl, combine the chopped celery, sliced apple, toasted walnuts, and crumbled Roquefort cheese. Toss gently to mix the ingredients evenly.
- In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar, honey, and Dijon mustard. Season the dressing with salt and freshly ground black pepper to taste.
- Pour the dressing over the salad and gently toss until all ingredients are well coated. Allow the salad to sit for about 5 minutes to let the flavors meld before serving.