Ingredients
For the dressing:
- 2 shallots, very finely diced
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon Dijon mustard
- 80 ml extra virgin olive oil
- 30 g Parmesan cheese, finely grated
- 8 Medjool dates, pitted and thinly sliced
- sea salt and freshly ground black pepper, to taste
For the salad:
- 5 celery stalks, very thinly sliced on the diagonal
- 1 medium fennel bulb, shaved with a mandoline or very thinly sliced
- 1 small head radicchio, coarsely chopped
- 50 g walnuts, toasted and roughly chopped
- 20-30 g Parmesan cheese, freshly grated
- small handful flat-leaf parsley leaves, chopped
Optional add-in:
- 1 sweet-tart apple, thinly sliced
Instructions
- Make the dressing: In a large salad bowl, whisk together the lemon juice and Dijon mustard. Slowly whisk in the olive oil until emulsified. Stir in the shallots, sliced Medjool dates and a pinch of sea salt. If the dates are quite firm, let the dressing sit for 5–10 minutes to soften them slightly. Add the grated Parmesan, season generously with black pepper and stir to combine.
- Toast the walnuts: Heat a dry skillet over medium heat. Add the walnuts and toast for 2–4 minutes, stirring occasionally, until fragrant and lightly golden. Transfer to a cutting board and roughly chop.
- Assemble the salad: Add the celery, fennel, radicchio and parsley to the bowl with the dressing. If using, add the sliced apple. Toss well until everything is evenly coated. Fold in half of the toasted walnuts.
- Finish and serve: Transfer to a serving platter or individual bowls. Scatter over the remaining walnuts and shaved Parmesan. Finish with a generous grinding of black pepper and serve immediately. Enjoy!
Nutrition
Notes
- Use a mandoline to slice the fennel extra thin.
- Assemble the salad just before serving to maintain maximum crunch.
- The apple is optional but adds extra freshness. Choose a sweet-tart variety.
- This salad pairs beautifully with roasted chicken, grilled fish, rice pilaf or grain bowls.