Ingredients
8celery stalks,long, *
½cupalmonds,raw
4Medjool dates,pitted, roughly chopped
3tbsplemon juice,(from about 1½ lemons), fresh
¼tspred pepper flakes
sea salt,to taste
freshly ground black pepper,to taste
2ozParmigiano-Reggiano cheese,shaved into shards with vegetable peeler for about ⅓ cup
¼cupextra-virgin olive oil
Preparation
Place the celery in a bowl of ice water and soak for about 20 minutes. Drain the celery and pat it dry with a tea towel, then pile the celery into a medium serving bowl.
To toast the almonds, warm them in a medium skillet over medium heat, stirring often, for about 5 to 7 minutes until fragrant and toasted. Transfer to a cutting board and chop with a chef’s knife.
To the bowl of drained celery, add the celery leaves, chopped almonds, dates, lemon juice, and red pepper flakes. Season generously with salt and pepper, and toss to combine
Add the cheese and olive oil and toss gently. Taste and add more salt, pepper, and/or red pepper flakes to desired balance of salty, spicy, tart, and sweet.
Toss again, and serve at room temperature or chilled. Enjoy!
