Escarole and Date Salad with Parmesan
Serves 6
Bitter escarole and radicchio, salty Parmesan, and sweet, chewy dates combine in a contrasting taste explosion. Use half a head of escarole for this salad and store the rest in a resealable bag in the fridge for later use.
INGREDIENTS
- 1/2 head escarole, tip and tail trimmed, sliced lengthwise and thinly sliced crosswise
- 1 head radicchio, thinly sliced
- 1/3 cup thinly sliced dates
- 1/3 cup fresh lemon juice (from 1 large lemon)
- 1/2 teaspoon Dijon mustard
- 1/4 cup grated Parmesan, plus several shavings
- 1/2 cup extra-virgin olive oil
- Freshly ground black pepper
DIRECTIONS
- Combine the escarole and radicchio in a large salad bowl. Toss in the dates.
- In a jar with a tight-fitting lid, combine the lemon juice, mustard, grated Parmesan cheese, olive oil, and black pepper. Shake well to combine. Pour over the salad and toss.
- Grate more Parmesan on top and serve.
cook's note
ESCAROLE
One thing I preach is greens, greens, and more greens; we eat them most nights at home, fresh or cooked. Escarole is an often-overlooked player, but growing up with an Italian heritage, I got it sautéed with olive oil and garlic, floating in a meatball soup, and layered or stuffed into macaroni. Fresh, it has an aggressive flavor and texture, making it ideal paired with anchovies—dare I say—or contrasted with a sweet ingredient, as it is in this salad. When using a firm-textured, bitter green like this, tear or cut the leaves into bite-size pieces so it’s easier to chew.
One thing I preach is greens, greens, and more greens; we eat them most nights at home, fresh or cooked. Escarole is an often-overlooked player, but growing up with an Italian heritage, I got it sautéed with olive oil and garlic, floating in a meatball soup, and layered or stuffed into macaroni. Fresh, it has an aggressive flavor and texture, making it ideal paired with anchovies—dare I say—or contrasted with a sweet ingredient, as it is in this salad. When using a firm-textured, bitter green like this, tear or cut the leaves into bite-size pieces so it’s easier to chew.
pantry
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