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Organic Recipes > Salad or Side > Celery Fennel Salad with Preserved Lemon and Dates



Celery Fennel Salad with Preserved Lemon and Dates (Serves 8-10)
courtesy of Sunset Magazine

Just the refreshing crunch you need with a big, rich roast. If you can't find preserved lemons to buy, they're easy to make. PCC sells them in bulk, at the olive bar!

Ingredients
1/4 cup chopped preserved lemon rind, store-bought or homemade
About 2 tbsp. fresh lemon juice
1/3 cup extra-virgin olive oil
Sea salt and pepper
1 large bunch celery (about 1 1/2 lbs.), leaves trimmed and tough outer fibers removed with a vegetable peeler
2 fennel bulbs (about 1 1/2 lbs. total), stalks trimmed
1 cup Medjool dates (about 4 oz.)
1 cup loosely packed flat-leaf parsley leaves

Method
  1. Stir together preserved lemon rind, 2 tbsp. lemon juice, and the oil in a small bowl. Season with salt, pepper, and more lemon juice if needed.
  2. 2. Slice celery stalks very thinly on the diagonal, using a mandoline or sharp knife. Cut fennel bulbs in half lengthwise; cut out and discard cores. Thinly slice crosswise. Pit dates and cut into slivers. Combine with celery, fennel, and parsley in a large bowl.
  3. 3. Add dressing and toss to coat.






 
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