Lamb from Down Under - Food Guide - Recipe

Sunset, Feb, 2002 by Jerry Anne Di Vecchio

Date and Celery Salad

PREP TIME: About 25 minutes

NOTES: You'll need a bunch of celery that weighs about pounds; use a vegetable peeler to pare the coarse fibers from the curved back sides of the stalks, then use the peeler or a vegetable slicer to cut them diagonally into paper-thin slices. You can cut the dates, cheese, and celery up to 4 hours ahead; chill them separately airtight. Assemble the salad just before serving.

MAKES: 4 to 6 servings

9 to 12 Medjool dates

3 cups paper-thin slices celery (see notes)

About 1/2 teaspoon kosher or other coarse salt

2 ounces parmesan cheese, cut into paper-thin slices

About 2 tablespoons balsamic or berry-flavored balsamic vinegar

1. With a sharp knife, cut dates from pits lengthwise into 1/4-inch-wide strips; discard pits.

2. In a bowl, gently mix the celery with salt to taste (the mixture should taste slightly salty).

3. Mound celery equally on salad plates. Scatter dates, separating pieces, over celery; top equally with parmesan slices. Drizzle about 2 teaspoons vinegar over each salad.

Per serving: 140 cal., 19% (26 cal.) from fat; 5.1 g protein; 2.9 g fat (1.8 g sat.); 26 g carbo (3.2 g fiber); 390 mg sodium; 7.5 mg chol.