Step 1

In a small bowl whisk together all of the dressing ingredients, set aside.

Step 3

Thinly slice celery. Once finished, move to a large bowl.

Step 5

Cut the head of cauliflower into large florets, and then slice as thinly as possible. Patience is key here! The salad will be much yummier if all of the cauliflower is cut super thin. Add to the bowl with the thinly sliced celery.

Step 7

In a small skillet toast the walnuts over medium heat until fragrant and starting to brown. Keep a close eye on them as they can easily burn.

Step 9

Move to a cutting board and allow to cool slightly before chopping. While waiting to cool chop parsley and shave pecorino cheese.

Step 11

Once walnuts are fairly cool, roughly chop.

Step 13

Set a small amount of walnuts, parsley, and pecorino aside to garnish the salad.

Step 15

Just before serving toss cauliflower and celery with walnuts, parsley, shaved pecorino, and dressing.

Step 17

Season to taste with salt and pepper, top with extra walnuts, parsley, pecorino, and serve!