Arugula and Radicchio with Feta and Dates by
Museumgrl
Source: Gourmet, June 2007
French feta is particularly good with this, making the dressing almost creamy.
Ingredients
2 tablespoons fresh lemon juice
1/2 cup extra-virgin olive oil
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 cup pitted dates
1/4 lb. arugula (8 cups)
1 3/4 lb. radicchio, torn into bite-sized pieces
3 oz. crumbled feta
2
tablespoons fresh lemon juice
1/2 cup
extra-virgin olive oil
1/8
teaspoon salt
1/8
teaspoon pepper
1/2 cup
pitted dates
1/4
lb. arugula (8 cups)
1
3/4 lb. radicchio, torn into bite-sized pieces
3
oz. crumbled feta
Instructions
Whish together lemon juice, oil, salt, and pepper until fully emulsified. Can be done 1 hour before serving.
Cut dates in half lengthwise and then slice in thin slices. Toss arugula, radicchion, dates, and feta and toss with vinegarette to coat.
Servings: 8
