About a month ago, we completely ran out of celery, that eternal staple of the American vegetable bin. For the next few weeks, I bought celery every time I was in a store, which is why we wound up with three big celery bunches of celery in the bin. What can I say? I must have unconsciously vowed to never be without celery again! Our celery boom sent me searching for celery-rich recipes and I'm glad I found this one at
Bon Appetit, which uses other staples we often have like almonds and dates. It's a perfect salad to take to work for lunch: it has a bit of protein from the almonds and Parmesan cheese, a bright flavor and it won't stink up the office (or office kitchen). The original recipe did not call for honey. I think the additional honey softens the lemon juice and adds oomph.
Unique Celery Salad
8 celery stalks, thinly sliced on the diagonal.
1/2 cup roasted unsalted almonds, coarsely chopped
6 dates, coarsely chopped
3 tablespoons lemon juice
1-2 tablespoons honey
2 tablespoons olive oil
kosher salt
freshly ground pepper
pinch of crushed red pepper flakes
3-4 shavings of Parmesan cheese per serving
Toss the sliced celery, almonds and dates in a bowl. In a small jar with tight fitting lid, shake lemon juice, honey and olive oil together until well combined. Pour on top of salad and toss to coat evenly. Sprinkle on salt, pepper and red pepper flakes and toss again. Taste and correct seasoning. Put a few shavings of Parmesan on each serving. Makes about 4 lunch servings.
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