New Roots Organics
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!

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

  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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Site of the Week
Girl Meets dirt uses the highest quality, locally sourced, organic fruit, unrefined organic cane sugar, a squeeze of organic lemon, and classically prepares the preserves by hand in seasoned copper pans in their Orcas Island Kitchen! They don't use commercial pectin either, instead they rely on time and concentration for set.