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.
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.