Overview
A bright accompaniment to the main course, here’s a salad that has it all: lots of textures, flavors and notes. Winter greens lend pleasant bitterness, which is offset by juicy pears and chewy, sweet dates. Ricotta salata offers a salty counterpoint, while pistachios deliver an earthy crunch. Bound together by a bright, citrusy vinaigrette, this is a salad you’ll want to eat over and over. If you want to make this more of a main course than a side, throw in a cup or two of a cooked grain.
Make ahead: The dressing can be made and refrigerated for up to 2 days.
[Read the story: This spiral-cut, cherry-glazed ham will be your Christmas table showstopper]
Ingredients
1/3 cup extra-virgin olive oil
3 tablespoons apple cider vinegar
3 tablespoons fresh orange or tangerine juice
2 tablespoons date syrup (silan), maple syrup or honey
1 tablespoon finely chopped shallot
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper, plus more as needed
2 Bosc pears, halved, cored and thinly sliced
1/3 cup (1 ounce) dried, pitted dates, thinly sliced
7 cups (5 ounces) sturdy greens, such as Belgian endive, frisée, radicchio or arugula
1/2 cup (1 ounce) loosely packed fresh flat-leaf parsley leaves
1/2 cup (2 ounces) shelled, raw pistachios, toasted
4 ounces ricotta salata, shaved with a Y-shaped vegetable peeler (about 2 cups)
Steps
Step 1
In a medium bowl, whisk together the olive oil, vinegar, juice, silan (or maple syrup or honey) and shallot until blended. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Step 2
Place the pears and dates in a large bowl; make sure the date slices aren’t sticking together. Drizzle the vinaigrette over the fruit mixture and let stand for 10 minutes.
Step 3
Add the greens and parsley, and gently toss to coat. Season with the remaining 1/4 teaspoon salt and with a bit more pepper, if desired.
Divide the salad evenly among 6 plates. Garnish with pistachios and shaved ricotta salata and serve.
From Olga Massov.
Tested by Olga Massov; email questions to voraciously@washpost.com.
Scale and get a printer-friendly version of the recipe here.
Did you make this recipe? Take a photo and tag us on Instagram with #eatvoraciously.
Nutrition
Calories: 290; Total Fat: 21 g; Saturated Fat: 5 g; Cholesterol: 15 mg; Sodium: 420 mg; Carbohydrates: 23 g; Dietary Fiber: 4 g; Sugars: 15 g; Protein: 6 g.
