There’s a reason this is named Haifa celery date salad. When I traveled to Israel as a guest of Taste of Israel Eat. Meet. Explore., one of the cities we visited was Haifa, which is a northern Israeli port city. It’s built in tiers and extends from the Mediterranean up the north slope of Mount Carmel. I had yet another ethereal experience at Mt. Caramel after our group climbed to a high summit to gaze at the most amazing panoramic view. I read (at the request of our guide for a volunteer) to our group, who all were standing or sitting on Mother Nature’s rocks, from the Hebrew Bible she’d brought. The passages were about Elija’s challenge and his divine revelation. I must say, I was honored with this experience of a lifetime. Yes, I had to pinch myself. As I always say when unique opportunities present themselves, if not now, when?
And our journey after Mt. Caramel? Oi oi, we had this most glorious communal dinner that evening at Haifa University where we, the five invited bloggers in the group, and students from the hosting organizations of TOI all cooked together. Funny how where ever we are in the world, we all share a common DNA~food. It bonds us. It provides a common ground for kind and yummy exchanges. There were probably at least 30+ of us, and we all worked like a fine symphony with everyone responsible for something. After a couple of hours of dicing, chopping, grilling, mixing, setting the tables and more, we all sat down to a gloriously delicious meal and shared conversation, laughter, stories and our hearts well into the night.
This salad reminds me of some of the food we had at this collective meal. Everything was just so fresh and natural. Truly eating close to the earth as I like to describe it. The salad also highlights dates, which are grown in Israel and distributed around the globe. I love dates paired with savory dishes because it’s the unexpected. Isn’t that what makes life, as well as our palates, most excited~the unexpected!
So, please enjoy this salad knowing that there is a deep part of my heart and soul in it. It derives from ancient history, my experiences and my food passion for fusing them into something special for you.
This recipe is brought to you by Dole Packaged Foods. It’s all my opinion, creation and work. For more about my work with DPF~click here.
- 3 cups celery, with leaves sliced
- ½ cup roasted red peppers, diced (store bought)
- ½ cup purple onion, diced
- ¾ cup Dole Package Foods pitted whole dates, sliced crosswise thinly
- 1 tsp. sea salt
- 1 tsp. coarse ground pepper
- 1 tsp. dried tarragon
- 3 Tbl. extra virgin olive oil
- 1 lemon, juice & pulp
- Combine the celery, peppers, onion, dates, salt pepper and tarragon in a mixing bowl. Blend together well. Drizzle on the olive oil and lemon juice. Toss well.
- Let the salad sit for about 30 minutes before serving.
Happy happy...this will keep well for a couple of days.
Try it in a pita pocket with some grilled chicken, beef or lamb...oh yum!
You can always add another texture to it, like green peas or garbanzo beans.