Fennel and Celery Salad

Hands-down the best celery salad! It’s crunchy, sweet, savory and perfect for serving to guests! They’ll never know how simple it is to make.

6 DOLE celery heart stalks (about 1½ cups)
1 medium fennel bulb, trimmed (about 1 cup)
4 Medjool dates, pitted and chopped
½ cup raw almonds
2 Tablespoons olive oil
1 Tablespoon fresh parsley, chopped
1 lemon, juiced
½ teaspoon sea salt
¼ teaspoon pepper
¼ teaspoon crushed red pepper (optional)
1 oz Parmesan-Reggiano, shaved

View the full recipe at Eating Bird Food →