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 leavesMethod
- 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. 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. Add dressing and toss to coat.