real. seasonal. food. delivered through central vic.

YOUR SHOPPING CART


Price
QTY

TOTAL

$0.00 Update cart

Is this your first order? Please add Box Deposit (in Food Boxes) for first order. Price excludes delivery, which is applied at checkout.

Celery Salad with Lentils, Dates and Almonds

1 ½ cups cooked, cold lentils ( ¾ cup dry)
6–8 celery stalks, thinly sliced at a diagonal, save the leaves ( 4 cups sliced)
8 Medjool dates, finely chopped
3 green onions, sliced at a diagonal
½ cup toasted slivered almonds
¼ cup shaved pecorino (or parmesan) cheese ( optional, but tasty)

Dressing:
¼ cup olive oil
3 tablespoons lemon juice
2–3 teaspoons honey or maple
1 teaspoon cumin seeds, toasted, crushed (or use ground cumin)
salt and pepper to taste
aleppo chili flakes, to taste (or regular chili flakes)

To cook lentils, place 3/4 cup dry lentils in a medium pot filled with 3 cups of salted water. Bring to a boil, cover, simmer on low until tender, 20-25 minutes. ( Small lentils will cook faster, check after 15 minutes). Drain, cool.

Place salad ingredients in a serving bowl. Add dressing ingredients, tossing gently and well to combine.

Taste. Adjust salt, sweetness and spice level to your liking. Give the salad a little time for flavors to meld ( 10-15 minutes) and re-taste, adjusting.

www.feastingathome.com