Raf’s Celery Salad
Sometimes the most extraordinary dishes come from the most ordinary ingredients.
Raf’s celery salad transforms a humble vegetable we challenged ourselves to make the star of things while it’s often relegated mirepoix, sofrito, or soup stock we think its more and this salad centers celery as the star of an elegant, satisfying dish that celebrates texture, flavor, and seasonality.
The genius lies in the contrast - crisp, fresh celery meets creamy, pungent blue cheese, while toasted pecans add a buttery richness and crunch. Our marinated dates bring unexpected complexity with their tangy-sweet profile that bridges the gap between all these bold flavors. A bright lemon vinaigrette ties everything together without masking the natural character of each ingredient. This isn't just a salad; it's a masterclass in how a few quality ingredients, can create something truly special. The marinated dates - elevate this from a simple side to a conversation starter that proves sophisticated doesn't have to mean complicated.
Named after our close friend Rafael De Cardenas who’s fallen so hard for this surprisingly craveable salad that we made it his forever.
METRICS — 7.5g protein | 4.5g fiber | 2 plants
RAF'S CELERY SALAD
Ingredients
Instructions
- Beat eggs in large bowl until light and fluffy
- Whisk preserved lemon paste with cashew milk until fully incorporated
- Fold ricotta into eggs until just combined
- Add milk-lemon mixture and honey
- Stir in melted and cooled vegan butter until evenly combined
- Add sourdough discard, mix gently
- In separate bowl, whisk dry ingredients
- Fold dry ingredients into wet mixture
- Fold in lemon zest
- Let batter rest 30 minutes
- Heat griddle or cast iron pan over medium heat
- Brush with vegan butter
- Pour ¼ cup (60ml) batter per pancake
- Cook until bubbles form and edges begin to set (2-3 minutes)
- Flip and cook 1-2 minutes more until golden brown
- Keep warm in 200°F (95°C) oven if needed
- Immediate Storage:
- Cool completely on wire rack
- Store covered at room temperature up to 1 day
- Refrigerate for longer storage
- Freezer Storage:
- Layer between parchment paper
- Store in freezer bag or container - we portion into bunches of 8 per
- Freeze for up to 3 months
- Label with date and contents
- Reheating:
- Toast from frozen
- Warm skillet with butter
- Low oven warming
- Avoid microwave for best texture
- Temperature Management:
- All refrigerated ingredients at room temperature
- Vegan butter should be melted but not hot
- Maintain consistent medium heat
- Watch for even golden browning
- Texture Optimization:
- Don't overmix after adding flour
- Fold gently to maintain air bubbles
- Rest batter full 30 minutes
- Use proper pan temperature
- Batch Production:
- Make double batch for freezing
- Cool completely before storing
- Layer with parchment paper
- Reheat in skillet for best texture
- Flavor Enhancement:
- Quality preserved lemon paste is key
- Fresh thyme adds aromatic complexity
- Don't skip the lemon zest
- Serve warm for best flavor
- Mediterranean:
- With labneh, Drizzled with honey, Fresh berries, Mint garnish
- Protein-Focused:
- With Greek yogurt, Hemp seeds, Seasonal fruit
- Desert (think frosted morning bun vibes):
- Drizzle honey & Slather with a swath of soft cream cheese
- Breakfast Sandwiches:
- We regularly use these as "bread" for egg sandos with sriracha mayo & honey
Notes
VEGETARIAN
SEASONALITY
- Northern Hemisphere
- year round using preserved lemon
- Southern Hemisphere
- year round using preserved lemon
PLANT DIVERSITY COUNT
- Fruit: 1 (lemon)
- Total Plant Count: 1
PROTEIN BREAKDOWN
- Ricotta: 7g
- Eggs: 3g
- Flour: 4g
- Cashew milk: 1g
- Total per serving: 15g
FIBER BREAKDOWN
- Flour: 2g
- Preserved lemon: 1g
- Total per serving: 3g
EQUIPMENT & TOOLS
- Large mixing bowls
- Whisk
- Cast iron pan or griddle
- Measuring cups and spoons
- Rubber spatula
- Wire cooling rack
COST AS TESTED USD 2025
- Per Serving (2 pancakes, 180g/6.3oz): 1.84
Nutrition Facts
Calories
380Fat
18 gSat. Fat
11 gCarbs
42 gFiber
3 gNet carbs
39 gSugar
8 gProtein
9 gSodium
320 mgNutritional and cost information is an estimate based on our own preparation and will vary depending on the choices made when preparing.
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Our recipes prioritize whole, seasonal ingredients with high nutritional density - crafting vegetable-forward dishes rich in fiber and protein that celebrate vibrant modern global flavors. We source from producers and purveyors who share our commitment to local, regenerative, and sustainable food systems, complemented by ingredients from our own gardens. As a foundation for gut health, we layer fermentation and preservation techniques throughout our recipes while avoiding added sugars and heavily processed ingredients. We focus on ingredients you can pronounce and trace to their source.
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We create, adapt, test, and photograph all recipes with minimal waste and maximum efficiency as a core principle. What you see is the actual dish - no artificial styling, no wasted food.
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We developed and photographed this recipe or recipe adaptation and Hudson Valley-grown ingredients on the traditional and unceded territories of the Mohican, Munsee Lenape, and Esopus peoples, who have stewarded these lands since time immemorial.
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We develop and adapt our recipes using ingredients and tools we grow, purchase and test ourselves. We occasionally evaluate products offered to us, with editorial decisions guided by our standards, not commercial considerations. Some links may generate commissions, but our recommendations stem from authentic experience and editorial conviction.
