“I make a version of this crunchy, citrusy, caramelised date-topped salad about once a week,” says Paris-based writer and food stylist Rebekah Peppler of her Celery and Fennel Salad...

We share the recipe below, from her book Le Sud: Recipes from Provence-Alpes-Côte d’Azur — the definitive guide to the food, drink, and lifestyle of southeastern France, featuring 100 recipes that reflect the simple, seasonal, and multicultural French table from a modern perspective. This dish's bright flavours and fresh colours perfectly suit our summery Christmas lunches enjoyed outside.

Step 1

In a large bowl, combine the thinly sliced fennel, celery, and lemon zest and juice. Season with fine sea salt and toss to coat. Let sit for 20 to 30 minutes, tossing occasionally.

Step 2

Holding the fennel and celery out of the way with clean hands or a spoon, whisk the mustard and hot sauce (if using) into the lemon juice. Toss to coat, then drizzle with 1/3 cup (80 mL) of the olive oil and season with fine sea salt and pepper. Toss the fennel-celery mixture well to coat with the dressing and taste for seasoning. Set aside.

Step 3

In a medium saucepan set over medium-high heat, add the remaining 1 tablespoon of olive oil. Once the oil is hot, add the dates in a single layer. Cook on the first side until lightly blistered, 45 seconds to 1 minute, then carefully flip the dates and cook for another 30 seconds on the other side. Transfer the dates to a cutting board and sprinkle with flaky sea salt. Coarsely chop and layer on top of the fennel-celery salad, then serve.