A crisp winter salad, rich in colors and flavors. The dates and vinaigrette are the special ingredients of this recipe that makes for a perfect side dish or snack.
photos by G. Giustolisi
- Yield: 4 servings 1x
Ingredients
Scale
- 400 g 14 oz winter salad (radicchio, iceberg lettuce…)
- 50 g 2 oz pine nuts
- 50 g 2 oz dried pitted dates
- For the vinaigrette
- 1 tangerine
- 2 tbsp balsamic vinegar
- 5 tbsp extra virgin olive oil
- Pinch of sea salt
- Pepper (to taste (preferably freshly ground))
Instructions
- Clean, wash and coarsely chop the salad leaves.
- In a skillet, toast the pine nuts.
- Cut the dates coarsely.
- Squeeze the tangerine and mix with balsamic vinegar. Pour the olive oil and emulsify.
- Add salt, pepper. Season the salad and serve.
- Category: Side
Frequently Asked Questions
What type of dates should I use for the Mediterranean Winter Salad?
Medjool dates are a great choice for this salad as they are soft, sweet, and add a rich flavor that complements the vinaigrette.
Can I substitute the vinaigrette with a store-bought version?
Yes, you can use a store-bought vinaigrette, but for the best flavor, consider making your own to match the freshness of the salad.
How do I prepare the vegetables for this salad?
Wash and chop the vegetables into bite-sized pieces, ensuring they are all roughly the same size for even distribution in the salad.
