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Recipe Detail Page
Warm Celery, Date & Almond Salad
Spring 2015
Sweet, tangy, nutty, zesty and salty all add up to a robust combination in this warm salad. Serve it as a starter to a Middle Eastern or Mediterranean-inspired meal. This is the time to use a good-quality peppery olive oil to add even more depth of flavour.
Serves 4
¼ cup (60 mL) almonds, chopped
3 tbsp (45 mL) olive oil
½ cup (125 mL) chopped Medjool or other soft dates
4 stalks celery, thinly sliced on the diagonal
1 tsp (5 mL) grated lemon zest
Salt and freshly ground pepper
2 tbsp (30 mL) fresh lemon juice
4 cups (1 L) packed spring-mix greens
½ cup (125 mL) crumbled feta cheese or chèvre
1 Toast almonds in a large, dry skillet over medium heat for about 5 minutes or until golden and fragrant. Immediately transfer to a bowl and set aside.
2 Return skillet to medium-low heat and add 2 tbsp (30 mL) of the oil and the dates, and sauté 1 minute. Add celery, lemon zest and ¼ tsp (1 mL) each of salt and pepper; sauté for 1 to 2 minutes or until celery is wilted but still tender-crisp. Remove from heat and stir in lemon juice and remaining 1 tbsp (15 mL) olive oil. Season to taste with salt and pepper.
3 Divide greens among individual salad plates. Top with warm celery mixture and sprinkle with cheese and almonds.
Serves 4
