celery, date & almond salad

Featuring fancy pink celery from the summer greenmarket! Any supermarket celery works, though, making this a salad for all seasons.

Celery salad recipe

Serves 4 as a side

Ingredients:

  • 3 cups combined chopped celery stalks and tender leaves—chop stalks thinly on the diagonal

  • 5 cups chopped dates—small pieces

  • 1/3 cup sliced, blanched almonds—lightly toasted

  • 1/3 cup thinly shaved parmigiano cheese (use a vegetable peeler)

  • 1/4 cup fresh lemon juice (approx. half a juicy lemon, squeezed), more if desired

  • 1/4 cup extra virgin olive oil, more if desired

  • Flaky sea salt & freshly ground pepper to taste

Instructions:

Toss together celery and dates with the lemon juice and olive oil, seasoning with salt and pepper. Taste and add more oil and lemon juice if you wish. Toss in the almonds and cheese last. This salad will hold up a few hours in the refrigerator but the almonds and cheese will lose a little of their crunch.