Ingredients
Scale
- 2 stalks of celery
- 2 lemons
- 1/4 cup olive oil
- 6-8 pitted dates
- 1/2 cup dried cranberries (Optional, I added it to my version)
- 1/2 cup walnuts, toasted
- 1 shallot
- Parmesan cheese, for topping
Instructions
- Cut the celery into bite-sized pieces and add to a large bowl.
- Toast the walnuts, then roughly chop.
- Chop the dates and shallot.
- Add the cranberries, walnuts, dates, and shallot to the bowl with the celery.
- Squeeze the lemons over everything and add the olive oil.
- Mix well, cover, and let it sit overnight in the fridge so everything can marinate.
- Serve topped with shaved or grated Parmesan.
Notes
- Use a good olive oil here. It’s basically the dressing, you’ll taste it.
- If your dates are on the firmer side, soak them in warm water for 10 minutes before chopping.
- This keeps well in the fridge for a few days, and honestly, I think it tastes even better on day two.