Celery Salad with Fennel, Dates and Walnuts
This post may contain affiliate links. Please read my disclosure policy.
This is my ideal elegant celery salad to kick off a nice dinner at home — thinly sliced celery and fennel bulb, tangled together with lemon zest, toasty walnuts, and shaved cheese. It’s all tempered by little bites of sweetness from chopped dates. This salad is crunchy, tangy, sweet and salty, and a creative way to use celery in a salad.
This simple salad with thinly sliced raw celery and fennel has a Mediterranean flair that my recipes are all about. Every bite is super-refreshing and hits all the taste buds (I make a somewhat heartier shaved Brussels sprouts salad with grapes and goat cheese with a similar play on natural sweetness and saltier, acidic ingredients).
Who loves celery?
I’m almost embarrassed to admit it, but while I try not to discriminate on the basis of produce, celery has never been at the top of my favorites list. For me, raw celery has such a strong herbaceous taste that it can overwhelm other ingredients. And I’m not the only one who feels that way, apparently.
According to my (un)official survey, lots of people have a love-hate relationship with celery. In fact, even some official surveys tell the story: Celery rates number 3 on this Most-Hated Vegetable List.
But this salad! I wasn’t expecting that adding celery and fennel would introduce me to new heights of deliciousnes. It blew my mind a little.
Key ingredients
- Celery: We tend to overlook celery because it’s often in the background in so many recipes, whether cooked with celery and carrots as base for a soup (a mirepoix), or as a snack to crunch on. Since it’s the star of this salad, look for small to medium bunches — their stalks will be sweeter and less stringy.
- Fennel bulb: Depending on your market, fennel can be tagged Florentine fennel or anise. Buy plump white bulbs with stalks and fronds attached.
- Cheese: Look for a firm-textured young sheep or goat’s milk cheese such as Pecorino Toscano, goat Gouda, or Cacio de Roma. Otherwise, a good Parmigiano Reggiano will do the trick!
- Medjool dates: These dates are my choice because they’re plump and moist. If your dates are not soft and pliable, soak in hot water for 10-15 minutes before chopping them.
Celery Salad with Fennel, Dates and Walnuts
Equipment
Ingredients
Fennel Salad:
- 4 celery stalks, rinsed, plus leaves reserved separately
- 1 large (or 2 small) fennel bulbs
- ½ red onion, thinly sliced
- ½ cup mint or Italian parsley leaves
- ½ cup toasted unsalted walnuts, chopped* (see note below)
- 4 plump, moist Medjool dates, pitted and diced
- 1 tablespoon grated lemon zest
- Flaky kosher or sea salt
- 1 tablespoon fresh lemon juice
- Extra virgin olive oil
- 4 ounces goat Gouda or Parmesan cheese
Instructions
- Trim off the very top and base of the celery stalks and slice in half horizontally. Lay them flat on a work surface, using a swivel peeler to make thin strips. When the stalks are too whittled down to peel, use a knife to slice the remaining stalk into ½-inch pieces. Add the strips and pieces to the bowl along with the red onion and ½ cup mint or Italian parsley leaves. Toss and tangle everything together.
- Peel the base of the fennel bulb with a swivel vegetable peeler to remove the tougher outer layer. Slice the fennel very thinly using a sharp knife or shave it on a mandoline (reserve any of the feathery fronds that look fresh and pretty, giving them a quick rinse and towel dry before using). Add to the bowl with the celery.
- Add ½ cup toasted unsalted walnuts, diced dates, 1 tablespoon grated lemon zest, and a big pinch of salt to the celery mixture. Toss gently, then add 1 tablespoon fresh lemon juice and a good drizzle of oil. Toss again and taste, adding more salt, lemon juice or olive oil as needed. Shave 4 ounces goat Gouda or Parmesan cheese over the salad and serve.
Karen’s Notes and Tips
- To toast walnuts: Heat in a 350 degree oven on a small baking sheet or heatproof skillet for 10-12 minutes.
- To prepare the salad ahead: Put the sliced fennel, celery and onion in a bowl with 1 cup ice cubes. Cover and refrigerate up to 1 day ahead. When ready to serve, drain and spin dry, add to a serving bowl and assemble with remaining ingredients.
Nutrition per serving
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
Hey, I’m Karen
Creator of Familystyle Food
I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.