Celery Fennel Salad with Preserved Lemon and Dates

Celery Fennel Salad with Preserved Lemon and Dates Recipe
Photo: Maren Caruso; Styling: Robyn Valarik
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 sunset.com for a recipe).

Yield:

Serves 10 to 12
Total time: 50 Minutes

Recipe from

Sunset

Recipe Time

Total: 50 Minutes

Nutritional 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

Ingredients

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

Preparation

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.

Note: Nutritional analysis is per serving.

December 2011
My Notes

Only you will be able to view, print, and edit this note.

Add Note