If you purchase a product through a link in this article, a portion of the sales may be returned to us.
Certain dishes subtly attract attention. This is one of them. When we hosted a long, leisurely lunch in our backyard to celebrate Camila Marcus’ cookbook, everything on the table felt fresh and beautiful. But this salad was the one everyone kept coming back to. It’s crispy, a little tangy, a little sweet, and has a layered texture that somehow gets better and better over time.
The best part? It also tolerates sunlight (no sad wilted greenery here!). Dressing this salad ahead of time will keep it energized even on a warm afternoon outside. For anyone who likes to host (or just wants something easy to make in advance), that alone is worth bookmarking.
The source of this recipe is Camila’s cookbookfull of thoughtful dishes that take care of the ingredients and are of a higher quality that you can make at home.
Why this salad works
Camila has a way of thinking about food that changes the way you cook, especially when it comes to something as simple as a salad. she says:
“The idea is to let the base absorb the acid and salt, much like a pickle, and then coat the entire salad in oil at the end to lock in the flavor.”
Once you understand that framework, everything falls into place. Rather than mixing ingredients together at the last moment, layer them and marinate just enough veggies to absorb flavor while preserving the all-important crunch. And this piece really delivers on that promise.
Here are some of the labor-intensive ingredients that go into this fresh, seasonal salad.
- crunchy celery or fennel A refreshing highly hydrated base
- sweet dates To balance acidity
- salty blue cheese, shaved for fullness
- smoked almonds In search of depth and crunch
- Preserved lemon + chili brine to wake up everything
Chewy, creamy, bright, a little unexpected, perfect for every note, and totally addictive.
Seasonal salads for entertaining
I’ve made this several times since that lunch, and every time someone asks for the recipe. It’s unexpected in a good way. Although the ingredients are simple, the layers make it feel thoughtful and uplifting without trying too hard.
Add this salad to your spring or summer menu. It provides a balance between beauty and ease of use, making everything feel a little more special. Once you try it, you’ll see why you can’t resist coming back for another bite.
- 2 oz blue cheese
- 3/4 cup Chardonnay vinegar
- 4 Dates, seeded and chopped
- 12 oz Celery (4-5 pieces) or Fennel (1 bulb), washed and dried
- 1 tablespoon chopped preserved lemon
- 1 tablespoon Salt water made from pickled chili peppers
- sea salt and freshly ground black pepper
- 1/2 cup smoked almonds, toasted and chopped
- 1/4 cup extra virgin avocado oil
- Prepare the blue cheese. Place the blue cheese in the freezer for at least an hour (or overnight) to keep it firm enough to shave.
- Infuse with vinegar. Bring vinegar to a boil and remove from heat. Add the chopped dates, cover and let stand for 10 minutes to soften slightly. Strain and reserve the liquid.
- Slice the vegetables. Using a mandolin or sharp knife, thinly slice the celery (slightly diagonal) or fennel. Reserve the celery leaves and fennel fronds for garnish. Place the sliced vegetables in an ice bath to keep them crunchy.
- Marinate. Drain and dry the vegetables and add to the bowl with the reserved lemons, chile brine, reserved vinegar, and salt. Leave for 3-5 minutes.
- assemble. Scatter the almonds and dates onto the plate. Layer the marinated vegetables on top and finish with grated blue cheese, herbs, avocado oil, and cracked pepper.
Source: Camille Styles – camillestyles.com
