Celery Salad with Parmesan and Dates

Instructions

MAKE THE DRESSING:

In a bowl add shallots, salt, pepper, lemon juice and olive oil. Stir to combine and let sit while you prep the salad ingredients.

MAKE THE SALAD:

Meanwhile, add the walnuts to dry skillet. Heat over medium-low, stirring or tossing occasionally until fragrant. Transfer the walnuts to a cutting board and once cool enough to handle, roughly chop.

Remove the seed/pits from about 10 or so dates and discard (or save for another purpose) roughly chop the dates into small pieces. You will need 1 cup.

Using a mandolin, thinly slice the celery on an angle and add to a large mixing bowl. Finely chop any celery leaves and add half to the bowl and reserve some to sprinkle over top of the salad as a garnish.

To the celery, add the chopped toasted walnuts, dates and most of shaved parmesan cheese - saving some for garnishing the salad. Give the dressing a quick stir before pouring onto the salad. The shallots should have softened a bit, releasing some of their flavor.

Use tongs to gently toss the salad until everything is mixed well and coated in the dressing. Transfer to a serving bowl or a platter and top with the reserved celery leaves, extra parmesan and freshly ground black pepper.

Salads,Side Dish