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Celery Fennel Salad with Preserved Lemon and Dates

Photo: Maren Caruso; Styling: Robyn Valarik
Total time 50 mins
Yield Serves 10 to 12
Just the refreshing crunch you need with a big, rich roast. If you can't find preserved lemons to buy, they're easy to make (see for a recipe).


  • 1/4 cup chopped preserved lemon rind, store-bought or homemade
  • About 2 tbsp. fresh lemon juice
  • 1/3 cup extra-virgin olive oil
  • Sea salt and pepper
  • 1 large bunch celery (about 1 1/2 lbs.), leaves trimmed and tough outer fibers removed with a vegetable peeler
  • 2 fennel bulbs (about 1 1/2 lbs. total), stalks trimmed
  • 1 cup Medjool dates (about 4 oz.)
  • 1 cup loosely packed flat-leaf parsley leaves

Nutrition Information

  • calories 104
  • caloriesfromfat 53 %
  • protein 1.3 g
  • fat 6.4 g
  • satfat 0.9 g
  • carbohydrate 13 g
  • fiber 3 g
  • sodium 129 mg
  • cholesterol 0.0 mg

How to Make It

  1. Stir together preserved lemon rind, 2 tbsp. lemon juice, and the oil in a small bowl. Season with salt, pepper, and more lemon juice if needed.

  2. Slice celery stalks very thinly on the diagonal, using a mandoline or sharp knife. Cut fennel bulbs in half lengthwise; cut out and discard cores. Thinly slice crosswise. Pit dates and cut into slivers. Combine with celery, fennel, and parsley in a large bowl.

  3. Add dressing and toss to coat.

  4. Note: Nutritional analysis is per serving.