Celery Salad with Dates, Almonds, and Parmesan

By tammy1365

Ingredients

• 1/2 cup raw almonds
• 8 celery stalks, thinly sliced on a diagonal, leaves separated
• 6 dates, pitted, coarsely chopped
• 3 tablespoons fresh lemon juice
• Kosher salt and freshly ground black pepper
• 2 ounces Parmesan, shaved
• 1/4 cup extra-virgin olive oil
• Crushed red pepper flakes

Details

Adapted from bonappetit.com

Preparation

Step 1

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.