Celery Fennel Salad with Preserved Lemon and Dates

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
Recipe from Sunset

More From Sunset

Recipe Time

Total: 50 Minutes

Nutritional Information

Amount per serving
  • Calories: 104
  • Calories from fat: 53%
  • Protein: 1.3g
  • Fat: 6.4g
  • Saturated fat: 0.9g
  • Carbohydrate: 13g
  • Fiber: 3g
  • Sodium: 129mg
  • Cholesterol: 0.0mg


  • 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


  1. 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. 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. 3. Add dressing and toss to coat.
  4. Note: Nutritional analysis is per serving.
My Notes

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

Add Note

Celery Fennel Salad with Preserved Lemon and Dates Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy