Celery Slaw with Seeds and Dates

Ingredients

• •¼ cup brown mustard seeds
• •⅓ cup unseasoned rice vinegar
• •2 tablespoons sugar
• •½ teaspoon kosher salt
• •1 small shallot
• •⅓ cup olive oil
• •¼ cup unseasoned rice vinegar
• •2 tablespoons soy sauce
• •1 teaspoon sugar
• •1 to taste Kosher salt
• •2 whole Persian cucumbers
• •1 bunch mature arugula
• •4 stalks celery stalks
• •10 whole Medjool dates
• •2 tablespoons toasted sesame seeds

Cooking Instructions

1. 1.

   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.

   120 min

2. 2.

   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.

   15 min

3. 3.

   Whisk shallot oil, vinegar, soy sauce, and sugar in a small bowl to combine; season vinaigrette with salt.

   5 min

4. 4.

   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.

   15 min

5. 5.

   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.

   5 min

6. 6.

   Transfer slaw to a platter and top with sesame seeds. Serve with remaining vinaigrette alongside.

   5 min

7. 7.

   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.