Celery Salad with Dates, Almonds and Parmesan

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Ingredients

8 long celery stalks, leaves separated and reserved, tough fibers peeled off with a vegetable peeler, sliced on an angle into ¼-inch thick pieces
½ cup raw almonds
4 Medjool dates, pitted and roughly chopped
3 tablespoons fresh lemon juice (from about 1 ½ lemons)
¼ teaspoon red pepper flakes
Sea salt, to taste
Freshly ground black pepper, to taste
2 ounces Parmigiano-Reggiano cheese (I used Parmesan*), shaved into shards with a vegetable peeler (to yield about ⅓ cup)
¼ cup extra-virgin olive oil

As published by Cookie and Kate.

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