- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
At Jardinière in San Francisco, chef-owner Traci Des Jardins is constantly looking for dishes with a balance of sweet, acid, and salt. This recipe hits all those notes for a crunchy, salty, sweet, bitter winter salad. A mix of young chicories, like endive, frisée, and radicchio, make for a blast of color welcome during colder months. If kumquats are unavailable, use paper-thin slices of unpeeled clementines.
Ingredient:
- 1/2 cup extra-virgin olive oil
- 3 tablespoons sherry vinegar
- 3 tablespoons fresh orange juice
- 1 tablespoon finely chopped shallot
- 2 cups kumquats, sliced into 1/8-inch rounds, seeds removed, divided
- 1/2 cup dried pitted dates, thinly sliced, divided
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 4 Belgian endive leaves, sliced (about 1 cup)
- 2 cups bright yellow frisée leaves (from 1 large head, use yellow leaves only)
- 2 cups packed fresh arugula
- 1 cup packed fresh mizuna
- 1 cup sliced Treviso or Chioggia radicchio
- 1/2 cup loosely packed fresh flat-leaf parsley leaves
- 1 tablespoon fresh mint leaves, cut into thin strips
- 1/2 cup toasted salted pistachios
- 4 ounces aged pecorino Romano cheese, shaved with a Y-shaped vegetable peeler (about 2 cups)
