Saladscookieandkate4.9
Celery Salad with Dates, Almonds and Parmesan
This celery salad recipe will surprise you! Crisp celery, toasted almonds, dates and Parmesan combine to create an irresistibly fresh salad. Prepare the celery and place it in the ice bath (step 1) before you start working on the remaining ingredients. Recipe yields 4 side salad portions.
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 25 min🔥 Cook: 5 min👤 Cookie and Kate📖 cookieandkate
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●skillet
- ●knife
- ●cutting board
📝 Preparation Steps
1
Place the celery in a bowl of ice water and soak for about ⏱️ 20 minutes to heighten the crispness. Drain the celery and pat it dry with a tea towel, then pile the celery into a medium serving bowl.
2
To toast the almonds, warm them in a medium skillet over medium heat, stirring often, until fragrant and toasted, about 5 to ⏱️ 7 minutes. Transfer to a cutting board and chop with a chef’s knife.
3
To the bowl of drained celery, add the celery leaves, chopped almonds, dates, lemon juice, and red pepper flakes. Season generously with salt (I started with ¼ teaspoon) and pepper, and toss to combine. Add the cheese and olive oil and toss gently. Taste and add more salt, pepper and/or red pepper flakes until you reach an irresistible balance of salty, spicy, tart and sweet.
fresh lemon juice (from about 1 ½ lemons)3 tablespoons
4
Serve at room temperature or chilled. This salad keeps well, covered and chilled, for about 3 days (before serving, toss again and pour off some of the excess liquid).
Nutrition Facts
calories
336 calories
fat Content
23.9 g
fiber Content
5.4 g
sugar Content
18.6 g
sodium Content
858.4 mg
protein Content
9 g
trans Fat Content
0 g
cholesterol Content
9.7 mg
carbohydrate Content
26 g
saturated Fat Content
4.9 g
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