Description
Fantastically crunchy Celery Salad with Dates and Walnuts has pops of sweetness and creaminess to make an unforgetting salad that keeps well in the fridge. This easy celery salad is truly a keeper!
Ingredients
Units
Scale
- 3 tablespoons lemon juice
- 2 tablespoons champagne vinegar (see Notes)
- 3 tablespoons olive oil
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 6-8 stalks celery, chopped
- 1 small shallot, minced
- 6 fresh Deglet noor dates, pitted and chopped
- 2 ounces crumbled feta cheese
- 1/4 cup walnuts, toasted
- 2 tablespoons chopped parsley
Instructions
- Prepare dressing. Combine lemon juice, champagne vinegar, olive oil, salt, and pepper in a bowl and whisk until creamy and emulsified.
- Assemble salad. Add celery, shallot, dates, walnuts, parsley, and feta cheese to a medium bowl. Drizzle in dressing and toss to coat.
Notes
- To toast the walnuts: Either spread them out on a sheet pan and pop in the oven at 350 degrees F for 10 minutes OR add them to a dry skillet over medium heat, stirring frequently, for 3-5 minutes until fragrant.
- Can't find champagne vinegar? Substitute white wine vinegar or Prosecco wine vinegar. We want a vinegar that's crisp and light; regular vinegar won't do!
- No cheese on hand? Feel free to omit the feta. I do think this celery salad is better overall with feta cheese, but I've frequently made it without for my lactose-sensitive spouse.