Ingredients
3 celery stalks, thinly sliced on the diagonal
1 bunch of fresh Italian parsley, leaves removed, stems discarded
2 TBS extra-virgin olive oil
2 TSP aged balsamic vinegar, plus more to drizzle
Kosher salt and freshly ground black pepper
36 large slivers Parmigiano-Reggiano cheese
24 Medjool dates, quartered
Directions
Combine the celery and parsley in a medium bowl. Whisk
together the oil and 2 teaspoons of balsamic vinegar. Season generously
with salt and pepper. Add to the celery mixture and toss to coat.
The suggested way to prepare the salad follows, however you can
construct the salad to however you feel gives the best presentation.
Place 16 date quarters in the center of each of 6 salad plates. Place 6
cheese slivers over the dates. Place a mound of celery salad on
top. Drizzle additional balsamic vinegar around the salad.
Notes: Be sure to use a balsamic that has been aged at least
10 years for the best results. Also, in making this salad in the past,
using a real Parmigiano-Reggiano cheese makes all the difference.
Serves 6
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