Celery Salad with Dates, Almonds and Parmesan

Serves: 4 Save

Ingredients (9)

  • 8 long celery stalks, leaves separated and reserved, tough fibers peeled off with a vegetable peeler, sliced on an angle into 1/4-inch thick pieces
  • 1/2 cup raw almonds
  • 4 Medjool dates, pitted and roughly chopped
  • 3 tablespoons fresh lemon juice (from about 1 1/2 lemons)
  • 1/4 teaspoon red pepper flakes
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 2 ounces Parmigiano-Reggiano cheese (I used Parmesan*), shaved into shards with a vegetable peeler (to yield about 1/3 cup)
  • 1/4 cup extra-virgin olive oil


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