2 Your Health
  • Home
  • Cancer Information
    • Articles & Studies
    • Little Interesting Articles
    • Success Stories
    • Useful Websites
  • Fasting
    • Articles & Studies
    • Juice Fasting
    • Water Fasting
    • Breaking a Fasting
    • Intermittent Fasting
  • Power of the mind
    • Gratitude
    • Motivational
    • Recommended Reading
  • Everything Else!
    • Essential Oils
    • Food Recipes
    • Going Organic
    • Non-food Recipes
    • Other Interesting Topics!
    • Recommended Apps
    • Recommended Cookbooks
    • Recommended Documentaries
    • Recommended Websites
  • Remember
  • Contact Me

Celery Salad with Dates, Almonds and Parmesan

16/5/2018

Comments

 
Picture
This celery salad recipe will surprise you! Crisp celery, toasted almonds, dates and Parmesan combine to create an irresistibly fresh salad. Prepare the celery and place it in the ice bath (step 1) before you start working on the remaining ingredients. Recipe yields 4 side salad portions.

INGREDIENTS
  • 8 long celery stalks, leaves separated and reserved, tough fibers peeled off with a vegetable peeler, sliced on an angle into ¼-inch thick pieces
  • ½ cup raw almonds
  • 4 Medjool dates, pitted and roughly chopped
  • 3 tablespoons fresh lemon juice (from about 1 ½ lemons)
  • ¼ teaspoon red pepper flakes
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 2 ounces Parmigiano-Reggiano cheese (I used Parmesan*), shaved into shards with a vegetable peeler (to yield about ⅓ cup)
  • ¼ cup extra-virgin olive oil

INSTRUCTIONS
  1. Place the celery in a bowl of ice water and soak for about 20 minutes to heighten the crispness. Drain the celery and pat it dry with a tea towel, then pile the celery into a medium serving bowl.
  2. To toast the almonds, warm them in a medium skillet over medium heat, stirring often, until fragrant and toasted, about 5 to 7 minutes. Transfer to a cutting board and chop with a chef’s knife.
  3. To the bowl of drained celery, add the celery leaves, chopped almonds, dates, lemon juice, and red pepper flakes. Season generously with salt (I started with ¼ teaspoon) and pepper, and toss to combine. Add the cheese and olive oil and toss gently. Taste and add more salt, pepper and/or red pepper flakes until you reach an irresistible balance of salty, spicy, tart and sweet.
  4. Serve at room temperature or chilled. This salad keeps well, covered and chilled, for about 3 days (before serving, toss again and pour off some of the excess liquid).
Comments

    Archives

    September 2020
    May 2020
    February 2020
    December 2019
    November 2019
    October 2019
    July 2019
    June 2019
    April 2019
    March 2019
    January 2019
    December 2018
    November 2018
    October 2018
    August 2018
    July 2018
    June 2018
    May 2018
    April 2018
    March 2018
    February 2018
    January 2018

    Categories

    All

    RSS Feed

Come and connect with us on facebook


  • Home
  • Cancer Information
    • Articles & Studies
    • Little Interesting Articles
    • Success Stories
    • Useful Websites
  • Fasting
    • Articles & Studies
    • Juice Fasting
    • Water Fasting
    • Breaking a Fasting
    • Intermittent Fasting
  • Power of the mind
    • Gratitude
    • Motivational
    • Recommended Reading
  • Everything Else!
    • Essential Oils
    • Food Recipes
    • Going Organic
    • Non-food Recipes
    • Other Interesting Topics!
    • Recommended Apps
    • Recommended Cookbooks
    • Recommended Documentaries
    • Recommended Websites
  • Remember
  • Contact Me