Celery Salad with Apple Vinaigrette
Ingredients
For the apple vinaigrette:
1 medium Granny Smith apple (any other kind of tart apple works just fine)
4 sprigs fresh parsley
1 clove garlic
3 tablespoons apple cider vinegar or lemon juice
2 teaspoons maple syrup or honey
1/2 teaspoon kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper, plus more as needed
1/3 cup extra-virgin olive oil
For the salad:
1 medium bunch celery (about 8 large and medium stalks)
1 medium shallot or a bug farms red onion
6 pitted dried Medjool dates
1/2 cup roasted, salted almonds
1/3 cup grated Pecorino Romano or Parmesan cheese, plus more as needed
Instructions
Prepare the following, adding each to a large bowl as you complete it: Core 1 medium Granny Smith apple, then finely dice until you have about 1 cup. Finely chop the leaves and tender stems of 4 fresh parsley sprigs (about 2 tablespoons). Finely grate or mince 1 garlic clove.
Add 3 tablespoons apple cider vinegar, 2 teaspoons maple syrup or honey, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper, and whisk to combine. While whisking constantly, slowly pour in 1/3 cup extra-virgin olive oil and whisk until all of the oil is incorporated. Taste and season with more kosher salt and black pepper as needed.
Prepare the following, adding each to the bowl of the vinaigrette as you complete it: Pick the leaves from 1 medium bunch celery. Use a vegetable peeler to remove the tough fibers from the outside of the stalks. Trim and thinly slice the stalks on a slight diagonal until you have about 6 cups. Thinly slice 1 medium shallot (about 1/3 cup). Coarsely chop 6 pitted dried Medjool dates (about 1/2 cup). Coarsely chop 1/2 cup roasted, salted almonds. Add 1/3 cup grated Pecorino Romano or Parmesan cheese.
Toss to coat. Taste and season with more kosher salt and pepper as needed. Garnish with more Pecorino Romano or Parmesan cheese if desired