Celery Salad with Dates, Almonds and Parmesan
Ingredients (9)
- 8 long celery stalks, leaves separated and reserved, tough fibers peeled off with a vegetable peeler, sliced on an angle into 1/4-inch thick pieces
- 1/2 cup raw almonds
- 4 Medjool dates, pitted and roughly chopped
- 3 tablespoons fresh lemon juice (from about 1 1/2 lemons)
- 1/4 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 1/3 cup)
- 1/4 cup extra-virgin olive oil
Directions
Learn how to make this recipe at Cookie and Kate
Ingredients (6)
- 1 oz. Johnnie Walker Black Label
- 1 oz. Cherry Liqueur
- 1 oz. Sweet Vermouth
- 1 oz. Orange Juice (freshly squeezed)
- 0.3 oz. Lemon Juice
- Orange peel to garnish
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