This gorgeous salad from The First Mess is a wonderful mix of seasonal flavors and textures.
Ingredients:
⅓ cup olive oil
1 medium shallot, sliced
¼ teaspoon smoked paprika
¼ teaspoon red pepper flakes, optional
1 ½ teaspoons grainy mustard
⅓ cup chopped Medjool dates (about 4-5 dates)
3 tablespoons balsamic vinegar
sea salt and ground black pepper, to taste
1 small head celery root (290 grams), peeled and julienned
2 teaspoons lemon juice or apple cider vinegar
2 teaspoons olive oil
sea salt and ground black pepper, to taste
2 heads radicchio (550 grams), cored and chopped
¼ cup flat parsley leaves, chopped
¼ cup salted shelled pistachios, finely chopped finely chopped
To make the dressing, heat the olive oil in a saucepan over medium heat. Add the sliced shallots and swirl them around. You want them to cook on a low simmer for about 5 minutes, until soft but not browned at all.
Add the smoked paprika and red pepper flakes and swirl the oil again. Add the grainy mustard, chopped dates, balsamic vinegar, salt, and pepper. Bring this mixture up to a boil for about a minute, breaking up the chunks of dates with a spatula. After a minute, place a lid on top of the saucepan and turn off the heat, keeping the dressing warm.
In a medium bowl, toss the julienned celery root with lemon juice, olive oil, salt, and pepper.
Arrange the chopped radicchio in a single layer on a large serving platter. Spoon the warm dressing evenly over the radicchio. You may have to break up the fudgy bits of dates to distribute it as evenly as possible. Season with salt and pepper. Scatter the dressed celery root on top.
Garnish the salad with the chopped pistachios and parsley. Serve immediately.
