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.

Chef Jim Moffat, San Francisco, California
This Story Originally Appeared On sunset.com

Gallery

James Carrier

Recipe Summary

Yield:
Makes 4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Source

42 Degrees Restaurant

Nutrition Facts

140 calories; calories from fat 19%; protein 5.1g; fat 2.9g; saturated fat 1.8g; carbohydrates 26g; fiber 3.2g; sodium 390mg; cholesterol 7.5mg.
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