Salad with Parmesan and Dates, Celery Style

This salad, you guys.

I first saw this salad when came across my TikTok feed and it’s been on my mind ever since. It’s so simple, yet so savory and if you like celery, I beg you for this. Thinly sliced celery, chopped dates, toasted walnuts, shaved parmesan and shallots that soak in a simple dressing consisting of lemon, olive oil, salt and pepper. It’s such an unlikely combo but it works and is memorable.

When I tell you that I ate this for days, I mean it. I’m the only person in our house that loves (yes, loves) raw celery, so I had it all to myself and ate it with leftover roasted chicken for my lunch FOUR days in a row. Personally, Worth keeping it most on the first day because the texture is reliable (in my opinion). However, by the second day the dates have release a lot of their sugary goodness, flavoring the salad even more so. So although as the days go by the salad does lose a bit of it’s crunchy texture, it does not lose flavor. Which didn’t stop me from eating it. I even bought more ingredients to make it again this week.

So simple and deeply good!

To cook this Celery Salad Set out:

for the dressing:

• shallot – Lends flavor and texture the the dressing/salad.
• lemon juice – Gives the dressing acidity and bright citrus flavor.
• kosher salt – Enhances the flavors in the salad.
• freshly ground black pepper – Lends distinct bite and flavor.
• olive oil – Lends richness and flavor.

for the salad:

• walnuts – Adds textural crunch and nutty flavor.
• medjool dates – Lends chewy texture, sweetness and flavor.
• celery – Gives this salad tremendous crunch and mild earthy flavor. Use the full bunch and not “celery hearts”.
• parmesan cheese – Gives additional nutty flavor, richness and some saltiness.

Make The Dressing:

Thinly slice 1 small to medium shallot and add it to a bowl with 1/2 teaspoon kosher salt, lots of freshly ground black pepper, 1/3 cup lemon juice, and 1/4 to 1/3 cup of olive oil (I eyeball it). Stir to combine and set off to the side.

Prep the Salad Ingredients:

Meanwhile, add 1 cup walnuts to dry skillet. Heat over medium-low, stirring or tossing occasionally until fragrant. Transfer the walnuts to a cutting board and once safe to handle, roughly chop.

Remove the seed/pit from about 1o date and roughly chop into small pieces. Gather 1 cup of chopped dates.

Using a mandolin, thinly slice a large bunch of celery on an angle and add to a large mixing bowl. Finely chop any celery leaves and add half to the bowl and reserve some to sprinkle over top of the salad as a garnish.

To the celery, add the chopped toasted walnuts, dates and majority of the 1 cup of shaved parmesan cheese – saving some for garnishing.

Give the dressing a short stir. The shallots should have softened a bit, releasing some of their flavor.

And pour it over top.

Use tongs to gently toss the salad.

You want all the ingredients coated in the shallot lemon dressing.

Transfer to a serving bowl or platter and top with the reserved celery leaves, extra parmesan and freshly ground black pepper.

Perfection!

It is my understanding that although this particular salad is making the rounds on TikTok, it’s actually an adaptation from and Inga Garten recipe for Celery Salad with Parmesan. However, I like that this method is more streamlined, with fewer steps and ingredients, and of course, the addition of the dates.

Dependable served day of, however the flavors do amplify over time. Personally, if serving this salad to guests I would make day of. However, if making only for yourself, this salad will last up to 4 days – although the textures in the salad will change over time (it’s still incredibly satisfying though!).

Enjoy! And if you give this Celery Salad with Parmesan and Dates recipe a try, let me know! Snap a photo and tag me on twitter or instagram!