Noix, feminine noun (une noix, la noix, des noix) = generic word for nut, more especially walnut (pronounced nwaa, the x is not heard)
Noix de cajou = cashew nut, noix de pécan = pecan, noix du brésil = brazil nut
But also une noix de beurre = a teaspoonful of butter (walnut sized)
It is the walnut season. So my recipe for today is salade de céleri aux noix et aux dattes. I bought some beautiful “medjoul” dates at the market this weekend, it is the season for them too, they are fresh and fleshy and delicious.
For 4 people you will need:
- 1 head of celery (un pied de céleri) (the green leafy kind, not celeriac)
- 1 red onion
- 12 walnuts (or 24 halves if you buy them ready shelled)
- 4 large dates
- Walnut oil (de l’huile de noix), shallot vinegar (du vinaigre à l’échalote), salt, pepper
- Wash the celery, keeping the leaves for soup. Use all the outside stalks: chop into small slices about 3 or 4mm thick. This cuts across all the fibres and makes the little pieces tender. Keep the heart to eat raw another time with cheese.
- Peel and finely slice the onion.
- Shell the walnuts, break each into 4 pieces.
- Pit the dates, chop each into 6 pieces.
- Mix these ingredients either in a bowl or on individual serving plates. Make a vinaigrette with 1/2 tbs shallot vinegar, 1/2 tbs walnut oil, 1tbs corn or peanut oil, salt and freshly ground pepper. Mix well and season the salad.