Moroccan Celery Salad with Dates, Almonds & Pecorino
This Moroccan-inspired roasted celery salad balances sweet, savory, and crunchy elements with asparagus, dates, almonds, and Pecorino. A fresh, gluten-free side or light meal.
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.