All at once tart, sweet, spicy and fresh, this crunchy celery salad is dressed with a tahini and date dressing spiked with lemon juice and mint.
- 4 large pitted dates (about 2 ounces)
- 1/4 cup lemon juice
- 2 tablespoons lemon zest
- 2 tablespoons tahini
- 3/4 teaspoon crushed red chile flakes
- 1/4 teaspoon fine sea salt (optional)
- 1/2 bunch celery (about 8 stalks), with any inner leaves, thinly sliced on the bias
- 1/2 cup roughly chopped fresh flat-leaf parsley
- 1/4 cup roughly chopped fresh mint
- 1/4 cup whole almonds, toasted and roughly chopped
Put dates in a heatproof bowl or cup, add 1/2 cup boiling water and set aside to let soak for 10 minutes. Transfer dates and soaking liquid to a blender. Add lemon juice and zest, tahini, chile flakes and salt, and blend until smooth. Transfer to a large bowl and toss with celery, parsley and mint. Sprinkle with almonds and serve immediately.
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