Celery Salad with Dates, Almonds and Parmesan

Ingredients

• long celery stalk s, leaves separated and reserved, tough fibers peeled off with a vegetable peeler, slice d on an angle into 1/4-inch thick piece s
• 1/2 cup raw almonds
• Medjool dates, pitted and roughly chopped
• tablespoon sfresh lemon juice (from about\1 1/2 lemons)
• 1/4 teaspoon red pepper flakes
• Sea salt, to taste
• Freshly ground black pepper, to taste
• ounce sParmigiano-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

Instructions

1. Place the celery in a bowl of ice water and soak for about 20 minutes to heighten the crispness. Drain the celery and pat it dry with a tea towel, then pile the celery into a medium serving bowl.
2. To toast the almonds, warm them in a medium skillet over medium heat, stirring often, until fragrant and toasted, about 5 to 7 minutes. Transfer to a cutting board and chop with a chef’s knife.
3. To the bowl of drained celery, add the celery leaves, chopped almonds, dates, lemon juice, and red pepper flakes. Season generously with salt (I started with ¼ teaspoon) and pepper, and toss to combine. Add the cheese and olive oil and toss gently. Taste and add more salt, pepper and/or red pepper flakes until you reach an irresistible balance of salty, spicy, tart and sweet.
4. Serve at room temperature or chilled. This salad keeps well, covered and chilled, for about 3 days (before serving, toss again and pour off some of the excess liquid).