Celery Salad with Dates, Almonds and Parmesean

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

  • ¼ cup extra-virgin olive oil

  • Crushed red pepper flakes

INSTRUCTIONS

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.

Step 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.

Recipe from bonappetite