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Celery, date, and feta salad

Serves 6

6 large stalks celery
1 cup celery leaves, coarsely chopped
1 cup flat-leaf parsley leaves, coarsely chopped
4 teaspoons white balsamic or white wine vinegar
Salt and pepper, to taste
1/4 cup olive oil
6 ounces imported feta cheese
18 Medjool dates, pitted and quartered
3/4 cup chopped walnuts, toasted
1. With a small knife, remove the strings from the celery. Slice the stalks very thinly on the diagonal. In a large bowl, combine the celery, celery leaves, and parsley.

2. In another bowl, combine the vinegar, salt, and pepper. Whisk in the oil. Pour the dressing over the celery mixture. Add the feta, dates, and walnuts and toss gently.

Adapted from ''Cooking SchoolSecrets for Real World Cooks"

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