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)
- 1/4 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 the 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 the asparagus 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 your 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.
- Assemble the Salad: Combine the toasted almonds, roasted asparagus, lettuce, celery, medjool dates, red pepper and pecorino. Season with sea salt and freshly cracked black pepper. Dress with the fresh squeezed lemon juice and olive oil, toss well to combine and serve immediately.