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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: You'll need a bunch of celery that weighs about 1 3/4 pounds; use a vegetable peeler to pare the coarse fibers from the curved back sides of the stalks, then use the peeler or a vegetable slicer to cut them diagonally into paper-thin slices. You can cut the dates, cheese, and celery up to 4 hours ahead; chill them separately airtight. Assemble the salad just before serving. Ingredients:
9 to 12 medjool dates |
3 cups paper-thin slices celery (see notes) |
about 1/2 teaspoon kosher or other coarse salt |
2 ounces parmesan cheese, cut into paper-thin slices |
about 2 tablespoons balsamic or berry-flavored balsamic vinegar |
Directions:
1. With a sharp knife, cut dates from pits lengthwise into 1/4-inch-wide strips; discard pits.
2. In a bowl, gently mix the celery with salt to taste (the mixture should taste slightly salty).
3. Mound celery equally on salad plates. Scatter dates, separating pieces, over celery; top equally with parmesan slices. Drizzle about 2 teaspoons vinegar over each salad.
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