I’ve been experimenting with more Middle Eastern flavors in my cooking lately and this salad is a riff on California meets Iran. What’s more Californian than arugula and citrus and what’s more Iranian than dates, mint, and pistachios?
I was iffy on how well citrus and dates would pair in a dressing the first time I made this, but the results were stellar. A little bit sweet, a little bit sour, you’ll want seconds of this salad.
1/3 cup extra-virgin olive oil
3 tablespoons sherry vinegar
3 tablespoons orange juice
1 teaspoon minced shallot
1 cup mandarins, peeled and segments cut in half
1/2 cup pitted dates, thinly sliced, divided
1/2 teaspoon salt
1/4 teaspoon pepper
3 Belgian endives, sliced
6 cups baby arugula
1/2 cup fresh flat-leaf parsley leaves
2 tablespoons mint leaves, cut into thin strips
1/2 cup toasted pistachios
2 ounces Parmesan cheese, shaved (about 1 cup)
1. Whisk together olive oil, sherry vinegar, orange juice, shallot, and 1 tablespoon dates. Season with salt and pepper.
2. Place mandarins and remaining dates in a large bowl. Reserve and set aside 6 tablespoons vinaigrette. Drizzle remaining vinaigrette over mandarin mixture, and, using your hands, pull dates apart into individual slices. Add endives, arugula, parsley, mint, and remaining vinaigrette; toss to coat.
3. To serve, garnish with pistachios and shaved Parmesan cheese.