Dates have an affinity for citrus, especially oranges. Combined with peppery endive, crunchy celery and toasty pecans, this is a salad that will brighten any meal.
Tip: To make slicing the Medjools easier, run your knife under hot water before slicing.
Makes 4 servings
Dressing
1 tablespoon plus 1 teaspoon extra virgin olive oil
1 tablespoon unseasoned rice vinegar
2 tablespoons freshly squeezed orange juice
2 teaspoons honey
1 teaspoon grated orange zest
Salad
6 radishes, thinly sliced (about 1/2 cup)
2 navel oranges, peeled and sectioned
3 Belgian endive, sliced cross-wise into circles (about 1 1/2 cups)
2 inner white stalks of celery with the leaves, thinly sliced on a diagonal
6 Medjool dates, pitted and slivered
1/4 cup toasted pecans, slivered
16 fresh mint leaves
Salt and freshly ground black pepper
For the dressing, whisk all of the ingredients in a small bowl.
To make individual salad stacks, place radish slices in a circle in the middle of a plate. Then build up as you go, adding oranges slices, endive slices, celery slices and leaves, dates, pecans and fresh mint leaves. Repeat with remaining three dishes. Drizzle with dressing, and garnish with orange zest, celery leaves or mint.
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