Some dishes subtly steal the show, this is one of them. When I hosted a long, leisurely lunch in my garden to celebrate Camilla Marcus’s cookbook, everything on the table was fresh and beautiful. But this salad was the one everyone kept coming back to. It’s crunchy, a little tangy, a little sweet, covered in texture, and somehow becomes more delicious the longer it sits.
The best part? It resists the sun (no sad, faded greens here!). You can make this salad ahead of time and trust it to stay vibrant throughout a hot afternoon outside. For anyone who likes to welcome (or just wants something prep-ahead friendly), that alone is worth bookmarking.
This recipe comes from Camilla’s cookbookwhich is full of thoughtful, avant-garde, refined dishes that are totally achievable at home.
Why this salad works
Camilla has a way of thinking about food that changes the way you cook, especially when it’s something as simple as a salad. She says:
“The idea is to have that base absorb the acid and salt, almost like a quick pickle, and then coat the whole salad in oil at the end, locking in the flavor.”
Once you understand this framework, everything falls into place. Instead of mixing ingredients together at the last minute, you build layers by letting the vegetables marinate just enough to soak up the flavor while still maintaining that essential crunch. And this one really delivers on that promise.
Here are some of the hard-working ingredients for this fresh salad you’ll enjoy season after season.
- Crispy celery or fennel for this refreshing and water-rich base
- Sweet dates to balance the acidity
- Salted blue cheese, shaved finely for richness
- Smoked almonds for depth and crispness
- Candied lemon + chili brine to wake everything up
It hits every note: crunchy, creamy, bright, a little unexpected and completely addictive.
A salad for each season to entertain
I’ve made it several times since that lunch, and every time someone asks for the recipe. It’s unexpected in the best way: simple ingredients, but layered to feel thoughtful and elevated without trying too hard.
Add this salad to any spring or summer menu. It brings that balance of beauty and ease that makes everything a little more special. And once you try it, you’ll understand exactly why we couldn’t stop coming back for another bite.
Whole stem or bulb salad
Yield: 4
Print the recipe
Pin RecipeIngredients
- 2 ounces blue cheese
- 3/4 cup chardonnay vinegar
- 4 pitted and chopped dates
- 12 ounces celery (4-5 stalks) Or fennel (1 bulb), washed and dried
- 1 tablespoon chopped candied lemon
- 1 tablespoon pickled pepper brine
- Sea salt and freshly cracked black pepper
- 1/2 cup smoked, toasted and chopped almonds
- 1/4 cup extra virgin avocado oil
Instructions
- Prepare the blue cheese. Place the blue cheese in the freezer for at least an hour (or overnight) so that it is firm enough to shave.
- Infuse the vinegar. Bring the vinegar to a boil, then remove from heat. Add the chopped dates, cover and let sit for 10 minutes to soften slightly. Filter, reserving the liquid.
- Slice the vegetables. Thinly slice the celery (at a slight angle) or fennel using a mandolin or a sharp knife. Save the celery leaves or fennel fronds for garnish. Place sliced vegetables in an ice bath to keep them crispy.
- Marinate. Drain and dry the vegetables, then add them to a bowl with the preserved lemon, chili brine, reserved vinegar and salt. Let sit for 3 to 5 minutes.
- Assemble. Spread the almonds and dates on a serving plate. Pile the marinated vegetables on top, then finish with grated blue cheese, herbs, a drizzle of avocado oil and cracked pepper.
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