Ingredients

The following ingredients have 4 Servings
  • 6 DOLE celery heart stalks (about 1 1/2 cups)
  • 1 medium fennel bulb (trimmed (about 1 cup))
  • 4 Medjool dates (pitted and chopped)
  • 1/2 cup raw almonds
  • 2 Tablespoons olive oil
  • 1 Tablespoon fresh parsley (chopped)
  • 1 lemon (juiced)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon crushed red pepper (optional)
  • 1 oz Parmesan-Reggiano (shaved)

Instruction

  • Preheat oven to 350°. Place almonds on a baking sheet and toast for about 8-10 minutes. Almonds will turn golden brown. Remove from oven and allow the almonds to cool before coarsely chopping.
  • Thinly slice your celery and fennel. Make sure you slice the celery hearts on a diagonal angle so you get pretty slices.
  • Add the celery, fennel, dates, almonds, lemon juice and parsley into a medium sized bowl. Add salt, pepper and crushed red pepper.
  • Drizzle on olive oil, add shaved Parmesan and gently toss. Serve and enjoy!