Cooked - Celery Salad four horsemen

Name: Cooked - Celery Salad four horsemen
Ingredients: ⅓ cup / 66 grams Olive Oil; 2 tablespoons/ 26 grams Lemon Juice; ½ Cup/ 75 grams Halved & Pitted Pitted Medjool Dates, cut on a thin ¼” bias; ½ teaspoon Chili Flakes; 2 Cups/200 grams Celery, cut from core and sliced on a thin ¼” bias with a sharp knife; 2 teaspoons/ 5g Kosher Salt; Heaping ½ Cup/ 65 grams Toasted Walnuts, slightly crushed by hand; ½ Cup Packed/ 13 grams Mint Leaves, Torn; ¼ Cup Celery Leaves, Torn; 2 Cups/ 90 grams Piave Vecchio Cheese

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Servings: 6

Procedure:In a large mixing bowl, add the olive oil, lemon juice and dates. Stir to macerate, then add the chili flakes, celery and salt. Stir well to combine.Add the walnuts, mint leaves and celery leaves and give a toss or two.Plate the salad, ensuring each dish gets a good amount of nuts and dates. With a wide microplane or a peeler, shave long ribbons of piave vecchio over the salad.

Cooked - Celery Salad four horsemen

Servings: 6

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