- 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
- Kosher salt, freshly ground pepper
- 2 ounces Parmesan, shaved
- 1/4 cup extra-virgin olive oil
- 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 and oil and toss gently; season with red pepper flakes.