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Celery, Fennel and Date Salad with Shaved Pecorino and Parsley

November 30, 2014

Celery, fennel and parsley are all supposed to "aid digestion", freshen your breath and just overall make you forget your weekend sins. Add dates and Pecorino for a truly magical combo.


For 4-6 servings:

  • 1 medium fennel bulbs, trimmed, some carefully chosen fronds reserved (only use the most delicate, freshest-looking fronds, others can be grassy and tough)

  • 3 celery ribs, trimmed (no need to remove the strings, you'll be slicing thin enough that the strings don't matter)

  • 1/4 cup GOOD QUALITY extra virgin olive oil-- lemon-flavored if you got it

  • 3 tablespoons fresh lemon juice, more to taste

  • Kosher salt to taste

  • 1/4 teaspoon black pepper, more to taste

  • 5 or 6 dates, pitted and finely chopped

  • handful of parsley leaves

  • A wedge of pecorino cheese


1. Cut fennel bulb in half lengthwise. Remove core and any tough outer layers (save them for your stock). Use a mandoline to slice "sickles" thinly; slice celery equally thin on the bias.

2. Put sliced fennel and celery into a large bowl and drizzle with olive oil and lemon juice. Season with salt and pepper and toss gently to combine.

3. Add chopped dates, parsley leaves and fennel fronds.

4. Using a vegetable peeler, shave thin wisps of Pecorino over the top, and serve.


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