Celery Salad with lentils, dates and almonds – a delicious make ahead salad that keeps for several days in the fridge. Keep it vegan or add shaved pecorino!
To cook lentils, place 3/4 cup dry lentils in a medium pot filled with 3 cups of salted water. Bring to a boil, cover, simmer on low until tender, 20-25 minutes. ( Small lentils will cook faster, check after 15 minutes). Drain, cool.
Place salad ingredients in a serving bowl. Add dressing ingredients, tossing gently and well to combine.
Taste. Adjust salt, sweetness and spice level to your liking. Give the salad a little time for flavors to meld ( 10-15 minutes) and re-taste, adjusting.
If making ahead, be sure to taste again, right before serving- the lentils have a tendency to soak up the salt, so you may need to add more if serving the next day.
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