Date and Celery Salad

Date and Celery Salad Recipe
James Carrier
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.

Yield:

Makes 4 to 6 servings

Recipe from

Sunset

Nutritional 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

Ingredients

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

Preparation

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.

Note:

Chef Jim Moffat, San Francisco, California,

42 Degrees Restaurant,

February 2002
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