Herby Celery Salad

Dressing : 

1/2 cup extra virgin olive oil 

1/3 cup apple cider vinegar 

2 lemons, freshly squeezed 

2 Tbsp organic date syrup 

2 tsp salt 

1 tsp ground black pepper

Whisk all the ingredients together.

Salad:

1 small head of celery

1 head fennel

1 head radicchio

3 heads Belgian endive

1 watermelon radish or 1 cup red radish

3 small romaine baby gems

1 small bunch fresh mint leaves

1/2 cup dill

1 cup chopped green olives

1 cup toasted walnuts

1 cup dates, pitted and chopped

Finely chop the celery stalks and heart, including the leaves.

Remove the outer hard layer of the fennel bulb, then thinly shave the fennel on a mandoline or using a sharp knife.

Remove the outer leaves from the radicchio and shave on mandolin or cut thinly.

Cut the bottom of the endive and cut from top to bottom into sticks.

Shave the radish, then place in a bowl of cold water.

Cut the bottoms of the romaine gems and separate the small leaves. Larger romaine leaves can be cut into smaller pieces.

Soak the herbs in cold water for 10 minutes then rinse well. Dry and remove the leaves from the stems.

Assemble the salad.

Place the romaine leaves around the edges of a large platter.

In a large bowl, toss the celery, fennel, Radicchio, endive, radish, mint, dill and olives with the dressing and toss.

Pile the dressed vegetables in center of the platter, top with walnuts and dates.