Citrus and Celery Salad with Feta and Dates
This colorful salad of crunchy celery, creamy feta, zesty cirtus, and jammy dates hits all the right notes to jazz up your winter table.
The hearty lettuces and juicy citrus overflowing at the farmers market inspired this refreshing winter salad of bitter radicchio, sweet citrus, toasted pine nuts, and tangy aromatic dressing.
Ingredients
For the dressing (makes extra):
- 1 cup herbs (mix of parsley, dill, green garlic), finely chopped
- 1/3 cup green olives, pitted, roughly chopped
- 1 small shallot, finely chopped
- 3 anchovy fillets, finely chopped
- 2 cloves garlic, minced
- 1/2 cup extra-virgin olive oil
- 1 tablespoon white wine vinegar
- 1/2 lemon, juiced
- 1/2 teaspoon lemon zest
- 1/2 tablespoon whole grain mustard
- Sea salt and freshly ground black pepper
For the salad:
- 4 cups lettuce (mix of radicchio and butter)
- 1 blood orange, skin removed, halved lengthwise, cut into 1/4" slices
- 1 cara cara orange, skin removed, halved lengthwise, cut into 1/4" slices
- 1/4 cup toasted pine nuts
Instructions
Make the Dressing
Combine ingredients in a medium mixing bowl and then season to taste with salt and pepper. Adjust acidity by adding more vinegar or olive oil. Set aside.
Bring It All Together
On a large serving platter layer lettuces and orange slices in an overlapping pattern. Drizzle the salad with several tablespoons of dressing and top with pine nuts. Serve alongside roast chicken or fish for dinner or as a base for a grilled chicken salad perfect for lunch.
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