Winter Herb & Greens Salad, with a little sweet & crunch

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

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