Celery Salad With Dates Almonds And Parmesan Recipes
CELERY SALAD WITH DATES, ALMONDS, AND PARMESAN
Provided by Joshua McFadden
Categories Salad Vegetarian Lunch Parmesan Date Almond Celery Fall Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Spread out almonds on a small rimmed baking sheet; toast, stirring occasionally, until golden brown, 8-10 minutes. Let cool; coarsely chop.
- Toss almonds, celery, celery leaves, dates, and lemon juice in a medium bowl; season with salt and pepper. Add Parmesan and oil and toss gently; season with red pepper flakes.
CELERY AND PARMESAN SALAD
Provided by Ina Garten
Categories side-dish
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- At least 1 hour before you plan to serve the salad, whisk together the olive oil, lemon zest, 1/4 cup of lemon juice, the shallots, celery seed, celery salt, anchovy paste, 2 teaspoons salt, and 1 teaspoon pepper. Place the celery in a mixing bowl and toss it with the remaining 1 tablespoon of lemon juice and 1/2 teaspoon of salt. (Even though these ingredients are in the dressing, believe me-this step makes a difference.) Add enough dressing to moisten well. Cover and refrigerate for at least an hour to allow the celery to crisp and the flavors to develop.
- When ready to serve, arrange the celery on a platter, shave the Parmesan onto the celery with a vegetable peeler, then sprinkle with walnuts, parsley leaves, salt, and pepper and serve immediately.
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- Place the celery in a bowl of ice water and soak for about 20 minutes to heighten the crispness. Drain the celery and pat it dry with a tea towel, then pile the celery into a medium serving bowl.
- To toast the almonds, warm them in a medium skillet over medium heat, stirring often, until fragrant and toasted, about 5 to 7 minutes. Transfer to a cutting board and chop with a chef’s knife.
- To the bowl of drained celery, add the celery leaves, chopped almonds, dates, lemon juice, and red pepper flakes. Season generously with salt (I started with 1/4 teaspoon) and pepper, and toss to combine. Add the cheese and olive oil and toss gently. Taste and add more salt, pepper and/or red pepper flakes until you reach an irresistible balance of salty, spicy, tart and sweet.
- Serve at room temperature or chilled. This salad keeps well, covered and chilled, for about 3 days (before serving, toss again and pour off some of the excess liquid).
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- Preheat oven to 350°. Spread out almonds on a small rimmed baking sheet; toast, stirring occasionally, until golden brown, 8–10 minutes. Let cool; coarsely chop.
- Toss almonds, celery, celery leaves, dates, and lemon juice in a medium bowl; season with salt and pepper. Add Parmesan and oil and toss gently; season with red pepper flakes.
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Instructions. 1 Place the celery in a bowl of ice water and soak for about 20 minutes to heighten the crispness.; 2 Drain the celery and pat it dry with a tea towel, then pile the celeryinto a medium serving bowl.To toast the almonds, warm them in a medium skillet over medium heat, stirring often, until fragrant and toasted, about 5 to 7 minutes.; 3 Transfer to a cutting board and chop …
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