Imagine a salad so refreshing and elegant that it transforms ordinary vegetables into a culinary masterpiece. This Fennel and Celery Salad with Dates and Shaved Parmesan is not just a side dish – it's a vibrant journey through Mediterranean flavors that will tantalize your senses and elevate your dining experience. With its crisp textures, sweet-tangy notes, and luxurious Parmesan finish, this recipe is about to become your new obsession.
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 1 bulb fennel, thinly sliced
- 2 stalks celery, thinly sliced
- 1/2 cup Medjool dates, pitted and chopped
- 1/4 cup shaved Parmesan cheese
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Prepare the vegetables by washing the fennel bulb and celery stalks thoroughly under cold running water.
- Using a sharp mandoline or chef's knife, thinly slice the fennel bulb, ensuring uniform, delicate pieces that are approximately 1/8 inch thick.
- Similarly, thinly slice the celery stalks at an angle to create elegant, diagonal cuts that will enhance the salad's visual appeal.
- Remove the pits from the Medjool dates and chop them into small, bite-sized pieces that will distribute evenly throughout the salad.
- In a large mixing bowl, combine the sliced fennel, sliced celery, and chopped dates.
- In a separate small bowl, whisk together the olive oil and fresh lemon juice to create a simple vinaigrette.
- Pour the vinaigrette over the fennel, celery, and date mixture, gently tossing to ensure all ingredients are evenly coated.
- Season the salad with salt and freshly ground black pepper to taste, adjusting the seasoning as needed.
- Using a vegetable peeler, shave the Parmesan cheese directly over the salad, creating delicate, thin curls.
- Gently toss the salad once more to integrate the Parmesan cheese.
- Let the salad rest for 5 minutes at room temperature to allow the flavors to meld together.
- Serve immediately, presenting the salad in a clean, white serving dish to highlight the vibrant colors and textures.
Tips
- Use a sharp mandoline or very sharp knife to ensure ultra-thin, uniform vegetable slices that create a delicate texture.
- Choose fresh, crisp fennel and celery for maximum crunch and flavor.
- Select Medjool dates for their rich, caramel-like sweetness – they're softer and more flavorful than other date varieties.
- Let the salad rest for 5 minutes after dressing to allow flavors to meld and develop.
- For the best Parmesan curls, use a room temperature cheese block and a vegetable peeler.
- Serve immediately after preparing to maintain the salad's fresh, crisp texture.
- This salad pairs beautifully with grilled fish or as a light lunch when you want something sophisticated yet simple.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 15g
Protein: 3g
Fat: 7g
Saturated Fat: 2g
Cholesterol: 5mg
