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Celery Salad with Dates, Almonds, and Parmesan

Celery Salad with Dates, Almonds, and Parmesan



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Sweet from dates, sour from lemon, bitter from celery, and salty from Parmesan, this humble salad manages to get all taste buds firing at once.

Ingredients

  • 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
  • ¼ cup extra-virgin olive oil
  • Crushed red pepper flakes

Recipe Preparation

Instructions

  • 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.

Recipe by Joshua McFadden & Sara Kramer,Photos by We Are The Rhoads

Nutritional Content

Calories (kcal) 350 Fat (g) 15 Saturated Fat (g) 2 Cholesterol (mg) 70 Carbohydrates (g) 59 Dietary Fiber (g) 8 Total Sugars (g) 4 Protein (g) 11 Sodium (mg) 620

Related Video

Celery Salad with Dates, Almonds, And Parmesan

Reviews SectionThis salad is hands down fabulous. So much more than the sum of its parts.louise62San Francisco05/17/20Beautiful salad with bright flavor! Celery is rarely the star of a dish but it shines here. I swapped almonds for pecans, which worked well. I will definitely be serving this again as a side dish.AnonymousSeattle, WA04/10/20Loved this salad. My wife and I couldn't get enough.AnonymousSanta Ana, CA01/25/20I saw this on a list of "Recipes BA Staffers make over and over" or something like that. I think it was Carla who recommended it and called it the best salad ever. I'll admit, I was skeptical, as it's a celery salad, how good could it be? It's so good. So so good. I took a bite and ate it all before even touching the fried chicken I was eating it with. Will absolutely be making this again, every time I have celeryi love this idea. toasted sesame oil might be great, as well as adding za'atar, instead of EVOO and red pepper flakes. needs more dates and maybe some grated as well as shaved parm. use feta if not using parm. try garnishing with lemon zest (both the "Italian" and "Greek" ways).hollis5Vero Beach, FL01/30/19This recipe is the bomb! Truly more than the sum of its parts. So good for using up old celery in the fridge. Make it!

Celery Salad with Dates, Almonds, and Parmesan

Does anyone like celery? I mean it’s delicious in soups and stews… and deserves a place in this world, but you’ll never find me munching on a stalk that isn’t covered in peanut butter and dotted with raisins. Have you ever met someone who reports celery to be their most favorite vegetable in this world? I seriously doubt it. The most frustrating part of cooking aside from realizing that you forgot about the bread that was toasting under the broiler is having an entire head of celery leftover after making a recipe that required just 1 or 2 stalks. I don’t like to let things go bad, and this includes boring, stringy, and mostly flavorless celery that seems to always be looming at the bottom of my veggie drawer.

In the spirit of leaving no stalk of celery behind in 2019, I’ve been trying new recipes that highlight the crunchy green veggie. Maybe there is a way to use up the leftover celery while actually enjoying it?

Celery Salad with Dates, Almonds, and Parmesan
Source: Bon Appetit
Printable Recipe

1/3C raw almonds, toasted in 350 degree oven for 8- 10 minutes
8 celery stalks, sliced on the diagonal
6 dates, pitted and coarsely chopped
3T lemon juice
kosher salt, and fresh cracked pepper
2oz parmesan, shaved
3T extra virgin olive oil
crushed red pepper flakes

Chop toasted almonds.
Toss almonds, celery, dates, and lemon juice In a bowl.
Season with salt and pepper.
Add parmesan. Drizzle with oil and top with red pepper flakes.
Enjoy!


Recipe: Celery Salad with Dates, Almonds and Parmigiano

Almost every night at my house, we have some type of salad. When the lettuce runs out, we turn to longer lasting vegetables to be the headliner. Celery is one of those choices. Thinly sliced and crisp, it is neutral enough to be augmented with a wide variety of ingredients.

This delicious version is spiked with dates, almonds and Parmesan cheese, a lovely sweet, sour, salty balance of flavors. It’s from a recipe in “Six Seasons: A New Way with Vegetables” by Joshua McFadden with Martha Holmberg (Artisan, $35), a cookbook that recently won a James Beard Cookbook Award in the vegetable-based category.

Celery Salad with Dates, Almonds and Parmigiano

INGREDIENTS

8 celery stalks, with leaves preferred

4 Medjool dates, pitted, roughly chopped

1/2 cup coarsely chopped toasted almonds, see cook’s notes

3 tablespoons fresh lemon juice

1/4 teaspoon dried red pepper flakes

Kosher salt and freshly ground black pepper to taste

2 ounces Parmigiano Reggiano cheese, shaved into shards with swivel-bladed vegetable peeler

About 1/4 cup extra-virgin olive oil

Cook’s notes: To toast almonds, heat oven to 350 degrees. Place nuts on rimmed baking sheet and roast about 8 to 10 minutes, keeping an eye on them because nuts burn easily.

1. Separate leaves from celery and set aside. Chill celery stalks in ice water for about 20 minutes to heighten crispness. Drain and pat dry. Cut crosswise into 1/4-inch slices. Place leaves and celery slices in large bowl.

2. Add dates, almonds, lemon juice, and pepper flakes toss. Add salt, pepper and cheese toss. Add olive oil toss. Taste and adjust seasoning, so you have a lovely, salty, tart, sweet balance. Serve cool.

Source: “Six Seasons: A New Way With Vegetables” by Joshua McFadden (Artisan, $35).


Celery Salad with Almonds and Dates

One large bunch celery, sliced thin on the diagonal into thin slices

1/3 cup raw whole almonds, toasted

Seven large medjool dates, pitted and chopped small

1/4 cup small cubes manchego (or another hard cheese such as parmesan)

Four grinds of fresh pepper

2 tablespoons extra virgin olive oil

Put the chopped celery, almonds, dates, and cheese in a large bowl and sprinkle the lemon juice over them, followed by the olive oil, salt, and pepper. Stir, then taste and adjust salt and pepper accordingly. Serve immediately.

Do-Ahead: You can pit and chop the dates, chop the cheese, chop the celery, and mix together the olive oil and lemon juice in a mason jar one day ahead. The dates will be a little less soft, but it won’t be the end of the world.


SippitySup

Sweet dates, sour lemon, bitter celery, salty Parmesan, and spicy red pepper flakes. This humble Celery Salad with Dates, Almonds, and Parmesan manages to get all taste buds firing at once.

Celery Salad with Dates, Almonds, and Parmesan

Print This Recipe Total time Yield 4 Source Joshua McFadden Published October 8, 2016

Ingredients

  • ½ cup coarsely chopped, toasted almonds
  • 8 tender, interior celery stalks (thinly sliced on a diagonal)
  • ½ cup tender, interior celery leaves
  • 6 dates (pitted, coarsely chopped)
  • 3 tablespoon freshly squeezed lemon juice
  • kosher salt and freshly ground black pepper (to taste)
  • 2 ounce Parmesan cheese (thinly shaved)
  • ¼ cup extra-virgin olive oil
  • crushed red pepper flakes (to taste)

Directions

Toss almonds, celery, celery leaves, dates, and lemon juice in a medium bowl season lightly with salt and black pepper. Add Parmesan and oil and toss gently season with red pepper flakes.


Celery, dates and salted almonds

A wonderful sweet, sour, bitter and salty combination for a fantastic autumnal salad. I got this great recipe from my little sister – thank you for this one, Lotti.

  1. 100 g salted almonds
  2. 8 celery sticks, including the pale and tender leaves
  3. 5 dates, pitted, sliced
  4. 50 g Parmesan, shaved
  5. 3 tbsp lemon juice
  6. 150 ml olive oil
  7. red pepper flakes or pur biber
  8. salt
  9. black pepper

Cut the celery stalks at an angle about 0.5 cm (0.2 inches) thick and pick the small tender celery leaves. Roughly chop the salted almonds and slice the dates lengthwise to match the celery. Mix olive oil and lemon juice in a marmalade jar until emulsified. Toss everything in a bowl together with the Parmesan, a pinch of salt and black pepper. Sprinkle with red pepper flakes (use sparingly).


Celery salad with dates, almonds, and parmesan

I grew up in the suburbs sprawling south of Los Angeles, but you could call me a bad Californian because I don’t like dates. I mean, does any other fruit so sharply evoke So Cal in the 1970s as the sugary date, blended into icy sweet milkshakes, the iconic treat of an arid desert corrupted by manmade oases? And yet, I find dates overly sweet and mealy—too sticky to be enjoyed as a fruit, too fruity to be enjoyed as a sweet.

I went decades without a date crossing my palate. But a few weeks ago, I made a Sticky Toffee Pudding for my book club and made three discoveries. 1) Sticky toffee pudding may sound quintessentially British, but it was invented in the 1970s and is really just a gussied up name for date cake. 2) You can’t taste the dates in Sticky Toffee Pudding, which makes it perfect for date haters. I’ll share my recipe soon. 3) You will have leftover dates after making Sticky Toffee Pudding.

Which begs the question: If you don’t like dates, what on earth do you do with the leftovers?

Hooray for my friend, Amy Thomas, who came to the rescue with this crunchy, bright, sweet and savory salad!

The recipe is simple and the ingredients might even be in your fridge right now! Take a bunch of celery, the fresher the better, and slice the stalks thinly on the bias. Pit and chop a handful of dates. Toast some chopped almonds in a pan, season them with a pinch of sea salt. Spritz on the lemon juice, drizzle over the olive oil, and lavish the whole with shavings of Parmagiano Reggiano. The lemon juice and dates create a lovely sweet-tart balance that’s offset by salty, soft bursts of cheese, and the golden, toasty crunch of almonds. It’s an elegant, unusual, perfectly seasonal salad. And the best part is, you’d never know there were dates in it :)

Celery salad with dates, almonds, and parmesan
Adapted from Bon Appétit

Serves two generously, or four modestly

1/3 cup raw almonds, roughly chopped
8 celery stalks, thinly sliced on a diagonal
6 dates, pitted and coarsely chopped
Juice of one lemon
2 1/2 tablespoons extra virgin olive oil (separated)
1/4 teaspoon crushed red pepper flakes
Fleur de sel (or salt), pepper
2 oz Parmagiano Reggiano

In a small skillet, heat 1/2 tablespoon of olive oil. Add the almonds, stirring frequently until golden. Season with a generous pinch of fleur de sel (or salt).

In a large bowl, combine the celery and dates. Toss with the lemon juice, 2 tablespoons of olive oil, and crushed red pepper flakes. Taste and season with salt and pepper. Shave half of the Parmagiano Reggiano over the salad and toss gently to combine. Serve immediately, with the remaining half of the cheese shaved over the top.


Celery Salad with Dates Almonds and Parmesan – Cover to Cover with The Bitten Word

Step One: Admit I have a really out of control habit of buying food magazines and rarely sitting down to read them.

Step Two: Recognize the problem

Step Three: Do something about it!

For all of you who think that the easiest thing to do would be to stop buying the magazines…you are wrong! We addicts can’t just quit cold turkey but have to be weaned slowly or be offered some alternative activity. A couple of weeks ago, as I was browsing some of my favourite blogs, I hit upon an alternative activity and the perfect answer to Step Three. The Bitten Word (who obviously suffer from the same bad habits I do) offered a challenge to their readers to cook all 47 dishes from the October 2013 issue of Bon Appétit. The recipes span a great range of ‘easy/beginner’ to ‘really out there’. The challenge was simple sign up, receive your assignment, shop for ingredients and make the dish within the next week.

I was lucky to find beautiful fresh California dates from Basha International Foods. They are the only fruit that you can leave out on the counter that gets BETTER as it ages.

Simple? Hmmm a week is not much time especially since this week was back to school and the Calgary Blogger Bake Sale. Good thing the dish I was assigned to took me all of ten minutes to make and photograph.

This Celery with Dates, Almonds, and Parmesan Salad was really simple to make, has a wow! crunch factor and it looks pretty too. It makes perfect sense as it ticks all the boxes. Sweet (dates), Salty, Sour (lemon), bitter (celery), and finally Umami (shaved Parmesan).

It would be a perfect salad, if only I liked celery…maybe it will help me to like celery?

Check out the other entries for the challenge…here.

Celery with Dates, Almonds, and Parmesan Salad

Ingredients

  • ½ 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
  • ¼ cup extra-virgin olive oil
  • Crushed red pepper flakes

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.


CELERY SALAD WITH DATES, ALMONDS, AND PARMESAN

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, freshly ground pepper 2 oz. Parmesan, shaved 1/4 cup extra-virgin olive oil Crushed red pepper flakes 1. Preheat oven to 350 degrees. Spread out almonds on a small rimmed baking sheet toast, stirring occasionally, until golden brown, 8 to 10 minutes. Let cool coarsely chop. 2. 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.


Watch the video: Selleriesalat mit Mandeln Rezept - Vegan (August 2022).