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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’ cookbook, everything on the table felt fresh and beautiful. But this salad was the one everyone kept going back for. It’s crisp, a little tangy, a little sweet, layered with texture, and somehow gets more delicious the longer it sits.
The best part? It holds up in the sunshine (no sad, wilted greens here!). You can dress this salad ahead of time and trust it to stay vibrant through a warm afternoon outside. For anyone who loves to host (or just wants something make-ahead friendly), that alone makes it worth bookmarking.
This recipe comes from Camilla’s cookbook, which is filled with thoughtful, ingredient-forward dishes that are elevated and totally doable at home.
Why This Salad Works
Camilla has a way of thinking about food that shifts how 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 whole salad with oil at the end, trapping the flavor.”
Once you understand that framework, everything clicks. Instead of tossing ingredients together at the last minute, you’re building layers—letting the vegetables marinate just enough to soak up flavor while keeping that essential crunch. And this one really delivers on that promise.
Here are some of the hard-working ingredients for this fresh salad you’ll enjoy season after season.
- Crisp celery or fennel for that refreshing, high-water base
- Sweet dates to balance the acidity
- Salty blue cheese, shaved thin for richness
- Smoked almonds for depth and crunch
- Preserved lemon + chili brine to wake everything up
It hits every note: crunchy, creamy, bright, a little unexpected—and completely addictive.
An Every-Season Salad For Hosting
I’ve made this a few times since that lunch, and every single time, someone asks for 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 brings that balance of beauty and ease that makes everything feel just a little more 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, pitted and chopped
- 12 ounces celery (4-5 stalks) or fennel (1 bulb), washed and dried
- 1 tablespoon minced preserved lemon
- 1 tablespoon brine from pickled chilis
- Sea salt and freshly cracked black pepper
- 1/2 cup smoked almonds, toasted and chopped
- 1/4 cup extra-virgin avocado oil
- Prep the blue cheese. Place the blue cheese in the freezer for at least an hour (or overnight) so it’s firm enough to shave.
- Infuse the vinegar. Bring the vinegar to a boil, then remove from heat. Add the chopped dates, cover, and let sit for 10 minutes to soften slightly. Strain, reserving the liquid.
- Slice the vegetables. Thinly slice the celery (on a slight bias) or fennel using a mandolin or sharp knife. Save the celery leaves or fennel fronds for garnish. Place the sliced veg in an ice bath to keep it crisp.
- Marinate. Drain and dry the vegetables, then add to a bowl with the preserved lemon, chili brine, reserved vinegar, and salt. Let sit for 3–5 minutes.
- Assemble. Scatter the almonds and dates on a serving plate. Pile the marinated vegetables on top, then finish with shaved blue cheese, herbs, a drizzle of avocado oil, and cracked pepper.
