Celery Salad with Fennel, Dates and Walnuts

Ingredients

• 4 celery stalks (rinsed, plus leaves reserved separately)
• 1 large (or 2 small) fennel bulbs
• 1/2 red onion (thinly sliced)
• 1/2 cup mint or Italian parsley leaves
• 1/2 cup toasted unsalted walnuts (chopped* (see note below))
• 4 plump, moist Medjool dates (pitted and diced)
• 1 tablespoon grated lemon zest
• Flaky kosher or sea salt
• 1 tablespoon fresh lemon juice
• Extra virgin olive oil
• 4 ounces goat Gouda or Parmesan cheese

Instructions

1. 1

   Trim off the very top and base of the celery stalks and slice in half horizontally. Lay them flat on a work surface, using a swivel peeler to make thin strips. When the stalks are too whittled down to peel, use a knife to slice the remaining stalk into ½-inch pieces. Add the strips and pieces to the bowl along with the red onion and ½ cup mint or Italian parsley leaves. Toss and tangle everything together.

2. 2

   Peel the base of the fennel bulb with a swivel vegetable peeler to remove the tougher outer layer. Slice the fennel very thinly using a sharp knife or shave it on a mandoline (reserve any of the feathery fronds that look fresh and pretty, giving them a quick rinse and towel dry before using). Add to the bowl with the celery.

3. 3

   Add ½ cup toasted unsalted walnuts, diced dates, 1 tablespoon grated lemon zest, and a big pinch of salt to the celery mixture. Toss gently, then add 1 tablespoon fresh lemon juice and a good drizzle of oil. Toss again and taste, adding more salt, lemon juice or olive oil as needed. Shave 4 ounces goat Gouda or Parmesan cheese over the salad and serve.