Celery Fennel Salad with Preserved Lemon and Dates |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Just the refreshing crunch you need with a big, rich roast. If you can't find preserved lemons to buy, they're easy to make (see for a recipe). Ingredients:
1/4 cup chopped preserved lemon rind, store-bought or homemade |
about 2 tbsp. fresh lemon juice |
1/3 cup extra-virgin olive oil |
sea salt and pepper |
1 large bunch celery (about 1 1/2 lbs.), leaves trimmed and tough outer fibers removed with a vegetable peeler |
2 fennel bulbs (about 1 1/2 lbs. total), stalks trimmed |
1 cup medjool dates (about 4 oz.) |
1 cup loosely packed flat-leaf parsley leaves |
Directions:
1. Stir together preserved lemon rind, 2 tbsp. lemon juice, and the oil in a small bowl. Season with salt, pepper, and more lemon juice if needed.
2. Slice celery stalks very thinly on the diagonal, using a mandoline or sharp knife. Cut fennel bulbs in half lengthwise; cut out and discard cores. Thinly slice crosswise. Pit dates and cut into slivers. Combine with celery, fennel, and parsley in a large bowl.
3. Add dressing and toss to coat.
4. Note: Nutritional analysis is per serving.
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