← All recipes
Italian · Salad
Celery Salad with Dates, Almonds, and Parmigiano
Ice-crisped celery and its leaves dressed with lemon and a whisper of chile, tossed with chewy Medjool dates, toasted almonds and shaved Parmigiano for a salty, tart, sweet crunch.
- YieldServes 4
- Hands-on25 min
- Total29 min
- Difficulty
Ingredients
- 8 stalkscelery, tough strings peeled off, sliced on the bias about 6 mm thick; leaves picked off and kept
- 4Medjool dates, pitted and roughly chopped
- 70 gtoasted almonds, roughly chopped (about 1/2 cup)
- 45 mlfresh lemon juice
- ¼ tspdried chile flakes
- to tastekosher salt
- to tasteblack pepper, freshly ground
- 55 gParmigiano-Reggiano, shaved into shards with a vegetable peeler (about 2 oz)
- 60 mlextra-virgin olive oil
What it costs to shop for
Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.
Sign in to downloadMethod
The method is for members
The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.
Your first week is free. Cancel any time, in one click.