Why You Need This Celery Salad with Dates, Almonds & Pecorino
While at first glance this salad might seem like an unexpected combination of ingredients, I assure you that it is pulling from a very classic combination in Moroccan cooking: sweet dates, crisp celery, tart lemon juice and nutty toasted almonds.
This classic combination provides a fun anchor that we can riff off with the addition of asparagus, roasted red peppers and pecorino cheese, ingredients that play well with those base flavors.
The result feels exotic and playful, deeply flavorful yet incredibly simple to make. It’s alchemy at its finest. You’ll wish you had discovered this salad sooner.
Feel Good Vibes
- Great source of fiber from celery, dates and asparagus. Supports digestion and balanced energy.
- Healthy fats from olive oil and almonds help you feel satisfied and are essential for nutrient absorption.
- Rich in potassium and antioxidants from dates, greens and red pepper, supporting the body’s natural defense systems
Ingredient Substitutions
- No Asparagus? Try roasted cauliflower or skip it altogether
- No Pecorino? Parmigiano-Reggiano works beautifully too
- No Red Leaf Lettuce? Spinach, arugula or romaine would all be great options
- Add cooked and cooled wild rice or lentils for a heartier version
Recipe Tips & FAQs
- Do I need a cast iron skillet to cook the asparagus?
No, a griddle or stainless steel pan can work as well, if you add a drop of avocado (or other high temperature) oil to the pan first. You can also broil the asparagus (no oil needed).
- How to cut medjool dates:
If your dates are not pitted, make a small incision and pull the pit out. From there, cut the date in half, then divide each half again. Cut each quarter into 3 pieces, and you have the ideal size bite.
- How to store medjool dates:
Dates hold best in an airtight container in the refrigerator.
- When should I use my best olive oil?
Now! Because you’re not heating the oil up, dressing a salad is the perfect time to break out your nicest bottle of olive oil.
Serving Suggestions
- For an entree salad: serve with roasted chicken, lamb chops or a filet of mild fish such as sole.
- Add cooked and cooled wild rice for a heartier salad.
- Add it to a buffet with roasted carrot harissa hummus and lentil fritters.
- Take it on a picnic and serve with chickpea crackers and pesto artichoke spread.
Storage and Shelf Life
Make-ahead Tip: Toast your almonds, roast your asparagus and wash your lettuce up to 24 hours in advance. Store in the refrigerator until needed.
Best Eaten Right Away: The lettuce will start to wilt as soon as you add the lemon juice and olive oil.
Does This Salad Freeze Well? You guessed it, it will not.
Final Thoughts
This Moroccan Celery Salad with Dates, Almonds & Pecorino really is a vibe. And I’m happy to say you don’t have to travel halfway across the globe to feel elegant and continental. Put on your chicest kaftan, pack a picnic and grab a friend, this is going to be an immersive experience.
Once you’ve enjoyed this Moroccan Celery Salad, please come back and let others know in the comments. It will really help us grow and reach other culinary enthusiasts. Thanks so much for your continued support!
Moroccan Celery Salad with Dates, Almonds & Pecorino
Ingredients
- 1/4 cup sliced almonds
- 1 bunch asparagus, woody stems discarded, cut into 2 inch pieces (about 2 cups)
- 1 head red leaf or romaine lettuce, washed and leaves torn into bite size pieces (about 6 cups)
- 2 stalks celery, thinly sliced (about 1 1/2 cups)
- 6 medjool dates, pitted and rough chopped (about 1 cup)
- 1 roasted red pepper, sliced into short, thin strips (about ½ cup)
- 1/2 cup pecorino, grated
- 1 lemon, juiced (about 3 tablespoons)
- 1/3 cup extra virgin olive oil
- sea salt to taste
- freshly cracked black pepper to taste
Instructions
- Toast Almonds: Toast ¼ cup sliced almonds in a pan on low heat, stirring every other minute until they are golden brown and fragrant, about 8 minutes total. Allow to cool before assembling the salad.
- Cook Asparagus: Preheat a cast iron skillet on high heat. Add 1 bunch of asparagus cut into 2 inch pieces in a single layer and cook until lightly charred and slightly tender, about 2 minutes. Allow to cool before assembling the salad.
- Wash Lettuce: Fill a large bowl with cold water, then tear 1 head of lettuce leaves into bite size pieces. Give it a gentle shake in the water to loosen any dirt, then lift the lettuce leaves out of the water and drain on a towel for 10 minutes while you prepare the salad.
- Prep and Assemble the Salad: Combine the ¼ cup toasted almonds, 1 bunch charred asparagus, 1 torn head of lettuce, 2 stalks of thinly sliced celery, 6 pitted and chopped medjool dates, 1 roasted and sliced red pepper and ½ cup pecorino. Season with sea salt and freshly cracked black pepper to taste. Dress with the freshly squeezed juice of 1 lemon and ⅓ cup extra virgin olive oil, toss well to combine and serve immediately.
Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.
Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.