All hail the humble celery -- so underappreciated and used mostly in soups, or tuna salad (at least by me). In this recipe, however, it gets top billing. I'd been seeing similar salads all over Instagram, including one from my friend Stacey who adds apples to the mix. When I saw Philly Food Girl make it on her Instagram page and declare it was one of the top five salads she'd ever eaten, I knew I had to give it a try. It certainly did not disappoint.
For all you sitting on the fence thinking "It's celery, it can't be that good," think again. When combined with the sweetness of dates, the crunchiness of toasted walnuts and the salty umami of parmesan cheese, you get a melding of flavors that will keep you going back for more.
The original recipe comes from The Four Horsemen, a restaurant in Brooklyn, N.Y., and has been adapted in many permutations by many people, including me. Their recipe uses Piave Vecchio cheese, but I used Parmesan, a similar hard, aged cow's milk cheese. I skipped the mint leaves the first time I made it since I didn't have them on hand. It was delicious, but if you've got mint leaves, they'll add another level of freshness and flavor.
Make it your own by adding more of any particular ingredient you're partial to. Me, I'm always going to wind up with more parmesan cheese. If you don't like walnuts, use pecans or almonds. But don't mess with the dates. They're a crucial part of what makes this so delicious. It's good leftover the next day too -- if you have any leftover, that is. Perfect to take to a dinner party or picnic too.
