Celery Salad with Sheep’s Milk Cheese, Pine Nuts, Dates & Habanero
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Recipe Intro From moss_en_place
This celery salad is all about balance: crisp celery, salty cheese, briny olives, and sweet, chewy dates—don’t skip the dates, they tie everything together. A little habanero adds just enough fruity heat to keep things interesting without overwhelming the dish. It's flexible, fast, and comes together with pantry staples and fridge odds and ends.
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Prep time: 10mins
Serves or Makes: Serves 1 (or 2 as a small appetizer)
Recipe Card
ingredients
- 3 - 4 ounces thinly shaved celery, cut on an angle for longer ribbons
- 2 tablespoons olive oil, plus more to taste
- 1 1/2 tablespoons sherry vinegar, plus more to taste
- A handful of chopped celery leaves
- A small handful of toasted pine nuts (or other nuts)
- A handful of smashed, pitted Castelvetrano olives
- A handful of chopped dates
- Minced habanero, to taste (or sub chili flakes, or omit)
- Lots of freshly shaved hard sheep’s milk cheese (like P’tit Basque or Manchego)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Method
Step 1
In a medium bowl, toss together the celery, olive oil, vinegar, celery leaves, pine nuts, olives, dates, and habanero.
Step 2
Add the shaved cheese and season generously with salt and pepper.
Step 3
Taste and adjust as needed—add more vinegar for brightness, more oil for richness, or more cheese for salt.
Step 4
Serve right away or let it sit for 5–10 minutes to mellow.