Celery Salad with Dates and Parmesan
Put this satisfying and simple salad on your weeknight table. It’s a
great textural complement to heavier fare, comes together in minutes and
holds up for leftovers – if there are any.
Ingredients
10 to 12 stalks celery, sliced on a diagonal and leaves removed and chopped
8 pitted dates, chopped
⅓ cup toasted almonds - coarsely chopped
¼ cup lemon juice
½ cup olive oil
½ teaspoon Aleppo pepper* or ¼ teaspoon red pepper flakes
½ cup shaved Parmesan cheese
Preparation
• In a large serving bowl, toss the celery, celery leaves, dates and almonds together and set aside.
•
In a separate bowl, whisk together the olive oil, lemon juice and
Aleppo pepper. Drizzle half the dressing over the salad and toss to
coat. Add the Parmesan and additional dressing to taste.
*Aleppo
pepper is available at many international food stores and at Penzey's
in Maplewood. It has a slightly fruity note and half the heat of red
pepper flakes.
