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Certain dishes steal the show—this is one of them. When I made a long, cozy lunch in my backyard to celebrate Camilla Marcus’ cookbook, everything on the table felt fresh and beautiful. But this salad is the one that everyone keeps coming back to. It’s crisp, slightly tangy, slightly sweet, layered in texture, and somehow gets sweeter the longer it sits.
The best part? Holds up to sunlight (no sad, shriveled vegetables here!). You can dress this salad ahead of time and count on it to stay healthy for the afternoon outside. For anyone who likes to host (or just wants something friendly to do), that alone makes it worth bookmarking.
This recipe comes from Camilla’s cookbook, which is full of imaginative, ingredient-forward dishes that are completely 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. He says:
“The idea is to get that base to absorb the acid and salt, almost like a quick pickle, and coat the whole salad with oil at the end, to seal in the flavor.”
Once you understand that framework, everything clicks. Instead of throwing ingredients together at the last minute, you build layers—you let the vegetables move enough to soak up the flavor while retaining that essential nutrition. And this one really delivers on that promise.
Here are some hard-working ingredients for this fresh salad that you’ll enjoy season after season.
- Celery or fennel in that refreshing, abounding body of water
- Dates are fun to measure acidity
- Blue cheese, shave thin to get rich
- Smoked almonds deep and wrinkled
- Lemon + preserved chili brine to awaken all
It hits all the notes: crunchy, creamy, light, slightly unexpected—and totally addictive.
Salad for All Seasons to Treat
I’ve made this a few times since that lunch, and every time, someone asks for the recipe. Unexpected in the best way—simple ingredients, but layered to make you feel sophisticated and sophisticated without trying too hard.
Add this salad to any spring or summer menu. It brings that balance of beauty and ease that makes everything feel special. And once you try it, you’ll see exactly why we couldn’t stop going back for another bite.
- 2 ounces blue cheese
- 3/4 cup chardonnay vinegar
- 4 dates, ground and sliced
- 12 ounces celery (4-5 sprigs) or fennel (1 bulb), washed and dried
- 1 tablespoon preserved lemon juice
- 1 tablespoon brine from chopped peppers
- Sea salt and freshly cracked black pepper
- 1/2 cup smoked, toasted and sliced almonds
- 1/4 cup extra-virgin avocado oil
- Prepare the blue cheese. Refrigerate the raw cheese for at least an hour (or overnight) to harden enough to shave.
- Apply vinegar. Bring the vinegar to a boil, then remove from heat. Add chopped dates, cover, and let sit for 10 minutes to soften slightly. Strain, reserving the liquid.
- Cut the vegetables. Cut the celery (on a slight bias) or fennel using a mandolin or a sharp knife. Reserve celery leaves or fennel fronds for garnish. Place the chopped vegetables in an ice bath to keep them fresh.
- Marinate. Drain and drain the vegetables, then place in a bowl with the reserved lemon juice, chili brine, reserved vinegar, and salt. Allow to sit for 3-5 minutes.
- Mix it up. Spread the almonds and dates on a serving plate. Mix the shredded vegetables on top, then finish with grated blue cheese, herbs, a drizzle of avocado oil, and cracked pepper.
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