Recipe: Celery Salad with Dates and Parmesan

Put this satisfying and simple salad on your weeknight table. It’s a great textural complement to heavier fare, comes together in minutes and holds up for leftovers – if there are any.

Celery Salad with Dates and Parmesan
Adapted from a Bon Appetit recipe
4 to 6 servings

10 to 12 stalks celery, sliced on a diagonal and leaves removed and chopped
8 pitted dates, chopped
⅓ cup toasted almonds - coarsely chopped
¼ cup lemon juice
½ cup olive oil
½ teaspoon Aleppo pepper* or ¼ teaspoon red pepper flakes
½ cup shaved Parmesan cheese

• In a large serving bowl, toss the celery, celery leaves, dates and almonds together and set aside. 

• In a separate bowl, whisk together the olive oil, lemon juice and Aleppo pepper. Drizzle half the dressing over the salad and toss to coat. Add the Parmesan and additional dressing to taste.

*Aleppo pepper is available at many international food stores and at Penzey's in Maplewood. It has a slightly fruity note and half the heat of red pepper flakes.

Dee Ryan is a longtime contributor to Sauce Magazine.