This delightful salad will awaken and refresh a winter palate. The dressing is an inspiration. Just when you think there is nothing to eat but root vegetables, the citrus family migrates north, and fresh, sprightly greens appear in local hoop houses.
Vary the salad ingredients as you like: try orange sections or pomegranate seeds instead of kumquats, green onions instead of red, and hazelnuts instead of almonds.
Serves 6
Yields about 1 cup dressing
Prep time: 20 minutes
½ cup pitted dates
1 cup water
¼ cup fresh lemon juice
2 tablespoons white wine vinegar
¼ teaspoon salt
⅓ cup olive oil
6 to 8 kumquats, coarsely chopped, or 3 oranges, sectioned
½ cup thinly sliced red onions
1 cup thinly sliced radishes
8 cups watercress, arugula, baby kale, or mixed salad greens
⅓ cup toasted sliced almonds
Make the dressing: Place the dates and water in a small saucepan. Bring to a simmer and cook for about 15 minutes, until the water has been absorbed and the dates are soft and can be mashed with a fork. Put the dates into a blender with the lemon juice, vinegar, and salt. Turn on the blender and pour in the olive oil in a steady stream. Blend until smooth. If the dressing is too thick, add a little more water.
While the dates are simmering, prepare the kumquats or oranges, red onions, and radishes, and rinse and dry the greens.
Put the greens in a large serving bowl. Toss in the kumquats or oranges, onions, and radishes. Serve with a drizzle of the dressing and top with the toasted almonds.
This intensely flavorful and nutritious salad is a delicious contrast for a mildly flavored entrée, such as Cheesy Risotto with Grapes or Sweet Potato Gnocchi. It’s a natural fit with Middle Eastern dishes, such as Mujadara, Persian Kuku, or Cracked Freekeh with Dried Cherries and Almonds.