Celery Slaw with Seeds and Dates

Celery Slaw with Seeds and Dates
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This is an amazing combination of flavors that is fresh, sweet and tangy.

Celery Slaw with Dates and Seeds

The dates and pickled mustard seeds with the cucumber, celery and the bitter, peppery greens are perfectly complemented by the sweet Asian style vinaigrette made with shallot infused olive oil. This salad must be tried to be believed.
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Prep Time 20 minutes
Total Time 20 minutes
Course Salad
Cuisine American, Japanese
Servings 4 people

Equipment

  • some form of mandolin, vegetable peeler or sharp knife

Ingredients
  

Pickled Mustard Seeds

  • ¼ cup brown mustard seeds
  • ⅕ cup unseasoned rice vinegar
  • 2 tablespoon sugar
  • ½ teaspoon salt

Slaw and Assembly

  • 1 small shallot - thinly sliced
  • ⅕ cup olive oil
  • ¼ cup unseasoned rice vinegar
  • 2 tablespoon soy sauce
  • 1 teaspoon sugar
  • Kosher salt
  • 2 Persian cucumbers
  • 1 bunch mature arugula, - tough stems trimmed (about 8 cups)
  • 4 stalks celery - thinly sliced on a diagonal, plus 1 cup celery leaves
  • 10 Medjool dates - sliced

Instructions
 

Pickled Mustard Seeds

  • Place mustard seeds in a small heatproof jar or bowl. Bring vinegar, sugar, and salt to a simmer in a small saucepan over medium-high heat, stirring to dissolve sugar and salt. Pour brine over mustard seeds and let cool, about 2 hours.
  • Do Ahead: Mustard seeds can be pickled 1 week ahead. Cover and chill.

Slaw and Assembly

  • Bring shallot and oil to a simmer in a small saucepan over medium heat. Cook 1 minute (watch it carefully; you don’t want the shallot to take on any color). Let cool, then pour oil through a fine-mesh sieve into a small bowl; discard shallot.
  • Whisk shallot oil, vinegar, soy sauce, and sugar in a small bowl to combine; season vinaigrette with salt.
  • Trim ends from cucumbers and very thinly slice lengthwise on a mandolin or with a vegetable peeler or sharp knife into long ribbons. Toss cucumbers, arugula, celery, celery leaves, and dates in a large bowl to combine.
  • Drizzle half of dressing over slaw and add 2 Tbsp. drained pickled mustard seeds (save remaining mustard seeds for another use) and toss again to coat. Taste and season with salt.
  • Transfer slaw to a platter and top with sesame seeds. Serve with remaining vinaigrette alongside.
  • Do Ahead: Vinaigrette can be made 2 days ahead. Cover and chill. Bring to room temperature before using.
Keyword Asian vinaigrette, dates, salad,, seeds
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