Radicchio Apple Salad with Date Shallot Dressing. Perfect for now and honestly the entire fall and winter ahead, this is malleable in countless ways, and will complement every upcoming holiday gathering.
The genius here is in the dressing, a riff on the viral Natalie Chassay’s A Way With Food Date Shallot Dressing https://nataliechassay.substack.com/p/the-date-lemon-dressing-strikes-again, that drew me in for a revision on what we put it on. It’s one of those dressings that will go with a LOT of things, and I chose a few of my faves for fall, mostly due to the gorgeous radicchio I found last week at the farmer’s market.
Dare I call this liquid gold? It’s delectable. Sharp, bright, sweet, salty and perfectly balanced, it has it all. Simplicity requires the finest ingredients – fresh lemons, soft pitted dates, grated parm, and Maldon flaked salt are non-negotiable. You can make it ahead and let it come to room temp – please make this. You’ll be glad you did.
Radicchio Apple Salad with Date Shallot Dressing
Ingredients
Date Shallot Dressing
- 4-8 pitted dates, depending on size
- 1-2 shallots
- 1 large lemon, juiced (about 1/4 cup)
- 1/2 cup olive oil
- 1/3 cup freshly grated parmesan
- 1 tsp flaked malden sea salt
- 1/2 tsp freshly ground black pepper
For the Salad
- 2 heads Radicchio, or another leaf lettuce that is bitter
- 1 fennel bulb, cored and tops removed
- 1/2 crisp apple (honey crisp is great) thinly sliced
- 1 handful baby arugula leaves, or frisee
- 1/2 cup chopped toasted walnuts or pecans
Instructions
Date Shallot Dressing
- Finely slice the pitted dates, leaving in slivers or chopping into smaller pieces, based on preference (I prefer them smaller). Slice the shallot(s) into small slivers, again leaving in a size to your taste. Add these to a small jar, and top with the juice of one large lemon, or two, depending on how juicy - you'll want about 1/4 cup of juice. Add the salt and pepper, and then slowly stir in the olive oil. Finally, add the parmesan, stirring to combine. Allow to sit at room temperature if using right away, otherwise seal the jar and store in the fridge for later. Make sure to allow time to come back to room temp before serving.
For the Salad
- Slice the radicchio leaves into small bite size pieces. Add to a large salad bowl.
- Using a mandolin or a sharp knife, finely slice the fennel bulb into very thin shavings. Repeat this process with the apples, leaving the slices in small bites. Add to the bowl with the radicchio. Throw in the arugula or frisée and toss to combine.
- Toss the dressing onto the greens when ready to serve - the dressing is thick and chunky, so add it in slow batches until you reach the point you like. Finish with the chopped toasted nuts, and serve!
Notes
