Notes: You'll need a bunch of celery that weighs about 1 3/4 pounds; use a vegetable peeler to pare the coarse fibers from the curved back sides of the stalks, then use the peeler or a vegetable slicer to cut them diagonally into paper-thin slices. You can cut the dates, cheese, and celery up to 4 hours ahead; chill them separately airtight. Assemble the salad just before serving.
9 to 12 Medjool dates
3 cups paper-thin slices celery (see notes)
About 1/2 teaspoon kosher or other coarse salt
2 ounces parmesan cheese, cut into paper-thin slices
About 2 tablespoons balsamic or berry-flavored balsamic vinegar
How to Make It
With a sharp knife, cut dates from pits lengthwise into 1/4-inch-wide strips; discard pits.
In a bowl, gently mix the celery with salt to taste (the mixture should taste slightly salty).
Mound celery equally on salad plates. Scatter dates, separating pieces, over celery; top equally with parmesan slices. Drizzle about 2 teaspoons vinegar over each salad.