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
Total:
Recipe from Sunset

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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

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. 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.
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