I grew up in the suburbs sprawling south of Los Angeles, but you could call me a bad Californian because I don’t like dates. I mean, does any other fruit so sharply evoke So Cal in the 1970s as the sugary date, blended into icy sweet milkshakes, the iconic treat of an arid desert corrupted by manmade oases? And yet, I find dates overly sweet and mealy—too sticky to be enjoyed as a fruit, too fruity to be enjoyed as a sweet.
I went decades without a date crossing my palate. But a few weeks ago, I made a Sticky Toffee Pudding for my book club and made three discoveries. 1) Sticky toffee pudding may sound quintessentially British, but it was invented in the 1970s and is really just a gussied up name for date cake. 2) You can’t taste the dates in Sticky Toffee Pudding, which makes it perfect for date haters. I’ll share my recipe soon. 3) You will have leftover dates after making Sticky Toffee Pudding.
Which begs the question: If you don’t like dates, what on earth do you do with the leftovers?
Hooray for my friend, Amy Thomas, who came to the rescue with this crunchy, bright, sweet and savory salad!
The recipe is simple and the ingredients might even be in your fridge right now! Take a bunch of celery, the fresher the better, and slice the stalks thinly on the bias. Pit and chop a handful of dates. Toast some chopped almonds in a pan, season them with a pinch of sea salt. Spritz on the lemon juice, drizzle over the olive oil, and lavish the whole with shavings of Parmagiano Reggiano. The lemon juice and dates create a lovely sweet-tart balance that’s offset by salty, soft bursts of cheese, and the golden, toasty crunch of almonds. It’s an elegant, unusual, perfectly seasonal salad. And the best part is, you’d never know there were dates in it :)
Celery salad with dates, almonds, and parmesan
Adapted from Bon Appétit
Serves two generously, or four modestly
1/3 cup raw almonds, roughly chopped
8 celery stalks, thinly sliced on a diagonal
6 dates, pitted and coarsely chopped
Juice of one lemon
2 1/2 tablespoons extra virgin olive oil (separated)
1/4 teaspoon crushed red pepper flakes
Fleur de sel (or salt), pepper
2 oz Parmagiano Reggiano
In a small skillet, heat 1/2 tablespoon of olive oil. Add the almonds, stirring frequently until golden. Season with a generous pinch of fleur de sel (or salt).
In a large bowl, combine the celery and dates. Toss with the lemon juice, 2 tablespoons of olive oil, and crushed red pepper flakes. Taste and season with salt and pepper. Shave half of the Parmagiano Reggiano over the salad and toss gently to combine. Serve immediately, with the remaining half of the cheese shaved over the top.