Arugula and Radicchio with Feta and Dates |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Wishy-washy greens needn't apply: A gorgeously balanced symphony of peppery and bitter greens, cut with a lemony vinaigrette that makes the feta go creamy, and an occasional pop of sticky, sweet date, this is sure to become your go-to salad all summer long. Ingredients:
2 tablespoons fresh lemon juice |
1/2 cup extra-virgin olive oil |
1/8 teaspoon salt |
1/8 teaspoon black pepper |
1/2 cup pitted dates |
1/4 pound baby arugula (8 cups) |
1 (3/4-pound) head radicchio, torn into bite-size pieces (6 cups) |
3 ounces crumbled feta (1/2 cup) |
Directions:
1. Whisk together lemon juice, oil, salt, and pepper in a bowl until combined well.
2. Halve dates lengthwise and thinly slice crosswise.
3. Toss together arugula, radicchio, feta, and dates in a large bowl, then toss with enough vinaigrette to coat.
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