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Celery Salad with Dates, Almonds and Parmesan
Ingredients
  • 8 long celery stalks, leaves separated and reserved, tough fibers peeled off with a vegetable peeler, sliced on an angle into ¼-inch thick pieces
  • ½ cup raw almonds
  • 4 Medjool dates, pitted and roughly chopped
  • 3 tablespoons fresh lemon juice (from about 1 ½ lemons)
  • ¼ teaspoon red pepper flakes
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 2 ounces Parmigiano-Reggiano cheese (I used Parmesan*), shaved into shards with a vegetable peeler (to yield about ⅓ cup)
  • ¼ cup extra-virgin olive oil
Steps
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