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Date and Celery Salad

James Carrier
Yield Makes 4 to 6 servings
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

Nutrition Information

  • calories 140
  • caloriesfromfat 19 %
  • protein 5.1 g
  • fat 2.9 g
  • satfat 1.8 g
  • carbohydrate 26 g
  • fiber 3.2 g
  • sodium 390 mg
  • cholesterol 7.5 mg

How to Make It

  1. With a sharp knife, cut dates from pits lengthwise into 1/4-inch-wide strips; discard pits.

  2. In a bowl, gently mix the celery with salt to taste (the mixture should taste slightly salty).

  3. 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.

42 Degrees Restaurant