Winter Herb & Greens Salad, with a little sweet & crunch
March 24, 2012 § 1 Comment
It’ll be nearly 90 degrees in Tucson today. With the advent of the near-double digits, the end of March calls for tank tops, margaritas and the last of the winter greens, herbs and recently-harvested pecans and dates. I’ve made this salad six times in the last two weeks — for potlucks, for the fam and just for me. My friend James is a big fan of the dates. My mom says the feta takes the cake. (A sidenote: My dad likes this salad best when I tuck a few pieces of south-of-the-border avocado in between the leaves.)
The dressing is my favorite part, so I’ve put a “sketch” of my method, below. I unceremoniously shake all the ingredients together in a ball jar to emulsify and then taste-test using lettuce leaves, often adding a bit of additional acid (citrus/vinegar), salt or honey.
Ingredients for the Salad:
10 cups winter greens
1 cup fresh herbs (dill, basil, parsley, cilantro)
1/2 cup scallion, chopped
1/2 cup pecans, toasted
3/4 cup dates, chopped
1/2 cup feta cheese, crumbled
Ingredients for the Dressing:
juice of a few citrus fruits (grapefruit, orange, lemon, lime)
a few glugs of white balsamic vinegar (apple cider vinegar is good, too)
hefty pinch of salt
10 cracks of pepper
a dab of dijon mustard
a long drizzle of honey
a few cloves of garlic, minced
stream of olive oil, to taste
Method for the Salad: Layer greens and herbs at the bottom of a large serving bowl. Top with scallion, pecans, dates and feta. Dress just before serving.
Method for the Dressing: Combine all ingredients in a glass jar and shake until thoroughly incorporated and emulsified. Taste and adjust seasonings/acid/oil as needed.
Diet Notes: Gluten-free