Instructions: 1. With a sharp knife, cut dates from pits lengthwise into 1/4-inch-wide strips; discard pits.

2. In a bowl, gently mix the celery with salt to taste (the mixture should taste slightly salty).

3. Mound celery equally on salad plates. Scatter dates, separating pieces, over celery; top equally with parmesan slices. Drizzle about 2 teaspoons vinegar over each salad.

This recipe yields 4 to 6 servings.

Comments: Youll need a bunch of celery that weighs about 1 3/4 pounds; use a vegetable peeler to pare the coarse fibers from the curved back sides of the stalks, then use the peeler or a vegetable slicer to cut them diagonally into paper-thin slices. You can cut the dates, cheese, and celery up to 4 hours ahead; chill them separately airtight. Assemble the salad just before serving.

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