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).
Sunset DECEMBER 2011
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.
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