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Certain dishes subtly steal the show – this is one of them. When I hosted a long, leisurely lunch in my backyard to celebrate Camilla Marcus’s cookbook, everything on the table felt fresh and beautiful. But this salad was the one everyone came back for. It’s crunchy, a little spicy, a little sweet, layered with texture, and somehow gets more delicious the longer it sits.
The best part? It holds its own in the sun (no sad, wild greens here!). You can dress this salad ahead of time and trust that it will stay vibrant on a warm afternoon outside. For anyone who likes to host (or just wants something prepared ahead of time), that alone makes it worth bookmarking.
This recipe comes from Camilla’s cookbook, which is full of thoughtful dishes and ingredients that are elevated and totally doable at home.
Why this salad works
Camilla 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 get that base to absorb the acid and salt, almost like a quick pickle, and then coat the entire salad with oil at the end, locking in the flavor.”
Once you understand that framework, everything falls into place. Instead of mixing ingredients together at the last minute, you’re building layers, letting the vegetables marinate long enough to absorb flavor and maintain that essential crunch. And this one really delivers on that promise.
These are some of the ingredients used for this fresh salad that you will enjoy season after season.
- Crunchy celery or fennel for that refreshing, water-rich base
- sweet dates to balance the acidity
- salty blue cheese, fine shave for wealth
- smoked almonds for depth and crunch
- Preserved lemon + chili brine to wake up everything
It hits every note: crisp, creamy, bright, a little unexpected and completely addictive.
A salad from every season to host
I’ve made this several times since that lunch and each time someone asks me 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 provides that balance between beauty and tranquility that makes everything feel a little more special. And once you try it, you’ll see exactly why we couldn’t help but come back for another bite.
- 2 ounces blue cheese
- 3/4 cup chardonnay vinegar
- 4 dates, pitted and chopped
- 12 ounces celery (4-5 stalks) either fennel (1 bulb), washed and dried
- 1 tablespoon chopped preserved lemon
- 1 tablespoon pickled chili brine
- 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) so it is firm enough to shave.
- Infuse the vinegar. Bring the vinegar to a boil and then remove it from the heat. Add the chopped dates, cover and let sit for 10 minutes to soften slightly. Strain, reserving the liquid.
- Cut the vegetables. Thinly slice the celery (with a slight angle) or fennel using a mandoline or sharp knife. Save the celery leaves or fennel fronds for garnish. Place the cut vegetables in an ice bath to keep them crisp.
- Marinate. Drain and dry the vegetables, then add them to a bowl with the preserved lemon, chili brine, reserved vinegar, and salt. Let it sit for 3 to 5 minutes.
- Assembly. Spread the almonds and dates on a serving plate. Pile the marinated vegetables on top and finish with grated blue cheese, herbs, a drizzle of avocado oil, and cracked pepper.
