SLICING THE CELERY. I know I've already mentioned it, but slicing the celery wafer thin, on an angle, really is key. Especially for the celery haters. This makes a huge

difference in how it tastes. When the celery is wafer thin, it responds really well to the dressing! Also, from a visual perspective, when it's cut on an angle, the pieces are longer and ultimately more elegant. You can do this very precisely with a sharp knife or if you're not knife confident and you own a mandolin, then definitely use that!

PREPPING THE DATES. Slicing the dates into long, thin strips is also essential. I love using dried fruits in a savory context but I think that it's key to slice them thin so that they don't overwhelm the other ingredients. You want a hint of sweetness and stickiness here and there, versus a big mouthful of a date you know?

ASSEMBLING THE DRESSING. In a mixing bowl large enough for the celery and walnuts, throw in the dates along with the finely diced shallot, lots of olive oil and the juice of 1 to 2 lemons (start with 1 lemon and then increase if needed.) I almost always increase my lemon usage but just in case you have a super juicy lemon, you might be okay with using just one. But ultimately, tasting as you go is the most important thing to do here!

SEASON. Season with lots of flaky salt, loads of grated parmesan and give it all a really good stir. The mixture at this point should be quite thick and very well flavored. Taste to make any adjustments. Should be lemony, salty, sweet and well balanced.

ASSEMBLE! Throw the celery into the dressing bowl and use your hands to toss through the sauce and coat it really well.

WALNUTS. Once the walnuts have cooled, you can break them up with your hands and then add to the salad at the end. Give it all another good toss, a final taste, make any adjustments if need be, plate and enjoy!