Chef Andrea’s recipe from KATU’s Afternoon Live!

Shaved Celery Salad with Dates and Almonds

Serves 6

1/2 cup raw almonds

8 celery stalks, thinly sliced on a diagonal, leaves separated

6 dates, pitted, coarsely chopped

3 tablespoons fresh lemon juice

Salt & freshly ground pepper

Parmesan shavings

1/4 cup high quality extra virgin olive oil

¼ cup chopped Italian parsley

fat pinch of crushed red pepper flakes

Preheat oven to 350°F. Spread out almonds on a small rimmed baking sheet; toast, stirring occasionally, until golden brown, 8-10 minutes. Let cool; coarsely chop.

Toss almonds, celery, celery leaves, dates, and lemon juice in a medium bowl; season with salt and pepper. Add Parmesan, oil and parsley and toss gently; season with red pepper flakes.