Who doesn't love pimento cheese, really? This recipe celebrates the very best of pimento cheese - with a twist. This is my take on celery sticks stuffed with pimento cheese. But, here, the celery is shaved with a scalpel-sharp vegetable peeler to create a luscious and light bed for all the cheddar cheese, buttermilk, pimentos and pecans to nestle into. It's creamy, delicious and so satisfying. Serve on a white cake plate to show this salad off to your guests - or just you! Enjoy!
- 8-10 celery stalks, washed and dried
- 1/4 cup buttermilk
- 1/4 cup mayonnaise
- 2 tablespoons pimentos, finely chopped
- 1/2 cup extra sharp cheddar, finely grated
- 1/2 cup extra sharp white cheddar, finely grated
- 1/4 cup fresh red pepper, finely chopped
- 1/4 cup pecans, toasted and coarsely chopped
- Kosher salt and freshly cracked black pepper to taste
Trim all the leaves off the stalks of the celery. Reserve leaves in a bowl of cold water. Remove the stringy outer skin using a sharp vegetable peeler. Discard. Run the peeler along the cut side of the stalks and thinly shave. Gently pat with a paper towel to remove any excess moisture.
In a shaker, place the buttermilk, mayonnaise, pimentos, and pinch or two of salt and pepper. Shake well. Chill until salad is ready to assemble.
Place the shavings and leaves in a large mixing bowl. Add the cheese, pecans and red pepper. Toss gently. Season with the Kosher salt and black pepper. Transfer to a platter or large serving bowl. Drizzle with the dressing.
Serve immediately or chill in refrigerator (you can make this a few hours ahead).