This is my new favorite meal right now: celery salad with dates, almonds and parmesan. It’s delicious! This recipe is from Bon Appétit, and I actually found it on their excellent Instagram feed. I’ve made it pretty much every week since I first discovered it! It’s the perfect combination of crunch from the celery, a bit of sweetness from the dates, and a delicious tang from the lemon juice. It’s salad heaven!
1/2 cup raw almonds
8 celery stalks, thinly sliced on the diagonal, leaves separated
6 dates, pitted and coarsely chopped
3 Tablespoons lemon juice
Salt and pepper to taste
50 grams Parmesan, shaved
1/4 cup olive oil
Pinch of crushed red pepper flakes (more, if you like it hot)
Preheat your oven to 175*C. Spread out your almonds on a small baking tray. Toast them in the oven for 8 – 10 minutes, stirring often, until they are golden brown. Let them cool completely, then chop.
Toss the almonds, celery leaves, dates, and lemon juice in a medium bowl, and season with salt and pepper. (I used only the light, tender green leaves. The large, tough ones were too bitter.) Add the olive oil and shaved Parmesan cheese, season with the red pepper flakes, and toss gently.
Here’s another great trick I learned from my mom – as soon as I get home from the supermarket with my celery, I chop off the end, remove the leaves, and cut the stalks in half. Then I let the stalks soak in the sink with a few inches of water. this helps the stalks firm up (some of the celery here is really wimpy), and helps them keep longer in the fridge as well.
This celery salad looks as good as it tastes! I served it to some friends with dinner, and it was a huge hit. I’m making it again tomorrow… 😉 ENJOY!