Date and Celery Salad

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

More From Sunset

Nutritional Information

Amount per serving
  • Calories: 140
  • Calories from fat: 19%
  • Protein: 5.1g
  • Fat: 2.9g
  • Saturated fat: 1.8g
  • Carbohydrate: 26g
  • Fiber: 3.2g
  • Sodium: 390mg
  • Cholesterol: 7.5mg

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. 1. With a sharp knife, cut dates from pits lengthwise into 1/4-inch-wide strips; discard pits.
  2. 2. In a bowl, gently mix the celery with salt to taste (the mixture should taste slightly salty).
  3. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Date and Celery Salad Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy