Arugula and Radicchio with Feta and DatesJohn Kernick
Wishy-washy greens needn't apply: A gorgeously balanced symphony of peppery and bitter greens, cut with a lemony vinaigrette that makes the feta go creamy, and an occasional pop of sticky, sweet date, this is sure to become your go-to salad all summer long.
Recipe information
Total Time
15 min
Yield
Makes 8 servings
Ingredients
2 tablespoons fresh lemon juice
1/2 cup extra-virgin olive oil
1/8 teaspoon salt
1/8 teaspoon black pepper
1/2 cup pitted dates
1/4 pound baby arugula (8 cups)
1 (3/4-pound) head radicchio, torn into bite-size pieces (6 cups)
3 ounces crumbled feta (1/2 cup)
Preparation
Step 1
Whisk together lemon juice, oil, salt, and pepper in a bowl until combined well.
Step 2
Halve dates lengthwise and thinly slice crosswise.
Step 3
Toss together arugula, radicchio, feta, and dates in a large bowl, then toss with enough vinaigrette to coat.
