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.


  • 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


  1. Combine the escarole and radicchio in a large salad bowl. Toss in the dates.
  2. 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.
  3. Grate more Parmesan on top and serve.
cook's note
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.
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