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Date and Celery Salad





Yields
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.

Date and Celery Salad




James Carrier
 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
Step 1
1

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

Step 2
2

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

Step 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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 140Calories from Fat 19
% Daily Value *
Total Fat 2.9g5%

Saturated Fat 1.8g9%
Cholesterol 7.5mg3%
Sodium 390mg17%
Total Carbohydrate 26g9%

Dietary Fiber 3.2g13%
Protein 5.1g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.