CELERY SLAW WITH SEEDS AND DATES

Celery Slaw with Seeds and Dates image

Provided by Alison Carroll

Yield 8 servings

Number Of Ingredients 17

Pickled mustard seeds:
1/4 cup brown mustard seeds
1/3 cup unseasoned rice vinegar
2 tablespoons sugar
1/2 teaspoon kosher salt
Slaw and assembly:
1 small shallot, thinly sliced
1/3 cup olive oil
1/4 cup unseasoned rice vinegar
2 tablespoons soy sauce
1 teaspoon sugar
Kosher salt
2 Persian cucumbers
1 bunch mature arugula, tough stems trimmed (about 8 cups)
4 celery stalks, thinly sliced on a diagonal, plus 1 cup celery leaves
10 Medjool dates, sliced
Toasted sesame seeds (for serving)

Steps:

Pickled mustard seeds:
Place mustard seeds in a small heatproof jar or bowl. Bring vinegar, sugar, and salt to a simmer in a small saucepan over medium-high heat, stirring to dissolve sugar and salt. Pour brine over mustard seeds and let cool, about 2 hours.
Slaw and assembly:
Bring shallot and oil to a simmer in a small saucepan over medium heat. Cook 1 minute (watch it carefully; you don't want the shallot to take on any color). Let cool, then pour oil through a fine-mesh sieve into a small bowl; discard shallot.
Whisk shallot oil, vinegar, soy sauce, and sugar in a small bowl to combine; season vinaigrette with salt.
Trim ends from cucumbers and very thinly slice lengthwise on a mandoline or with a vegetable peeler or sharp knife into long ribbons. Toss cucumbers, arugula, celery, celery leaves, and dates in a large bowl to combine.
Drizzle half of dressing over slaw and add 2 Tbsp. drained pickled mustard seeds (save remaining mustard seeds for another use) and toss again to coat. Taste and season with salt.
Transfer slaw to a platter and top with sesame seeds. Serve with remaining vinaigrette alongside.
Do Ahead
Mustard seeds can be pickled 1 week ahead. Cover and chill. Vinaigrette can be made 2 days ahead. Cover and chill. Bring to room temperature before using.