Serves 4

This is a simple and delicious side dish for roast or pan-seared pork or chicken.

Ingredients:

8 organic celery stalks (leaves separated and reserved)

4 Medjool dates, pitted and chopped coarsely

½ cup roughly chopped toasted almonds

3 Tbls fresh lemon juice

¼ tsp chili flakes

Quality salt & fresh cracked white (if possible) or black pepper

2 ounces Parmigiano-Reggiano shaved into shards with a vegetable peeler or 2 ounces
fresh feta, crumbled

Extra-virgin olive oil

Methods:

1. Snap the top end of the celery towards the outside to pull of the tough fibrous strings.
Slice the celery into thin half-moons on the diagonal and place in a bowl.
2. Salt liberally and massage lightly. Allow to sit for 10 minute to “cook” the celery. Rinse
well to remove salt and pat dry on a clean towel.
3. Add the leaves, and remaining ingredients except the olive oil and cheese and toss well.
4. Add just enough olive oil to lightly coat the salad.
5. Sprinkle with cheese and toss at the table.

This celery salad with dates, almonds, and Parmigiano or feta is a light, flavorful side that pairs perfectly with roast or pan-seared pork or chicken. A refreshing, healthy dish that’s quick and easy to prepare. For more, visit Fennel and Celery Salad.