Celery Salad with Dates, Almonds and Parmesan

Once again, I have fallen in love with one of Chef Joshua McFadden's simple vegetable recipes.  This one is good all year round as the ingredients are readily available.  

The saltiness of the Parmesan combined with the nuttiness of the almonds and the sour notes from the lemon work so well with the fresh crisp celery.  You'll be surprised how this combination of tastes and textures mingle together perfectly.

The next time you pass a beautiful bunch of celery in the produce aisle, grab it and try this recipe.  Be sure the celery stalks still have some of the leaves.  I find sometimes they remove this beautiful part of the stalk but the recipe really needs that final texture to pull the dish together.  

For the salad 

1/2 cup raw almonds

8 celery stalks, thinly sliced on a diagonal, leaves separated and coarsely chopped

6 dates, pitted, thinly sliced on a diagonal

3 Tbsp fresh lemon juice

Kosher salt and freshly ground black pepper

2-3 oz Parmesan, grated

1/4 cup extra virgin olive oil  

In a small frying pan, toast almonds over med-low heat shaking pan every so often to ensure they don't burn.  When they are golden brown, remove from heat and let cool.  Once cooled, coarsely chop the almonds and put in a medium bowl.  

Add celery, celery leaves, dates and lemon juice to the bowl with the almonds and season with sat and pepper.  Add Parmesan and oil and toss gently.  Adjust seasoning to taste and serve.