su-Celery Fennel Salad with Preserved Lemon and Dates
Photo: Maren Caruso; Styling: Robyn Valarik
Yields Serves 10 to 12 Total Time 50 mins
Just the refreshing crunch you need with a big, rich roast. If you can't find preserved lemons to buy, they're easy to make (see sunset.com for a recipe).

How to Make It

Step 1
1

Stir together preserved lemon rind, 2 tbsp. lemon juice, and the oil in a small bowl. Season with salt, pepper, and more lemon juice if needed.

Step 2
2

Slice celery stalks very thinly on the diagonal, using a mandoline or sharp knife. Cut fennel bulbs in half lengthwise; cut out and discard cores. Thinly slice crosswise. Pit dates and cut into slivers. Combine with celery, fennel, and parsley in a large bowl.

Step 3
3

Add dressing and toss to coat.

Step 4
4

Note: Nutritional analysis is per serving.

Ingredients

 1/4 cup chopped preserved lemon rind, store-bought or homemade
  About 2 tbsp. fresh lemon juice
 1/3 cup extra-virgin olive oil
  Sea salt and pepper
 1 large bunch celery (about 1 1/2 lbs.), leaves trimmed and tough outer fibers removed with a vegetable peeler
 2 fennel bulbs (about 1 1/2 lbs. total), stalks trimmed
 1 cup Medjool dates (about 4 oz.)
 1 cup loosely packed flat-leaf parsley leaves

Directions

Step 1
1

Stir together preserved lemon rind, 2 tbsp. lemon juice, and the oil in a small bowl. Season with salt, pepper, and more lemon juice if needed.

Step 2
2

Slice celery stalks very thinly on the diagonal, using a mandoline or sharp knife. Cut fennel bulbs in half lengthwise; cut out and discard cores. Thinly slice crosswise. Pit dates and cut into slivers. Combine with celery, fennel, and parsley in a large bowl.

Step 3
3

Add dressing and toss to coat.

Step 4
4

Note: Nutritional analysis is per serving.

Celery Fennel Salad with Preserved Lemon and Dates

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