Homemade Date Salad Dressing
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Easy and quickSpoon-Licking-Good
This homemade date salad dressing is so delicious I find myself "tasting" it multiple times to make sure it is "just right." And it is so easy to make. You can whip up a batch in your blender or food processor in 10 minutes.
How to Use Homemade Date Salad Dressing
You will find lots of uses for this delicious dressing. I think it works particularly well with a salad that incorporates fruit and some salty cheese. Both green and bitter lettuce pair nicely. So far I have made two salads with this dressing:Click to download our free e-cookbook: 15 Recipes To Make You Look Like A Star
Green Salad with Pomegranates, Feta and Walnuts
For this salad I used a combination of red leaf lettuce and Little Gem, which gave it both color and crunch. I added pomegranate, walnuts and crumbled feta. A little green onion would be nice too.
Radicchio, Baby Endive, Apple, Walnuts and Pecorino Romano Cheese
This combination was inspired by a delicious salad I ate at Manifattura in Santa Barbara. Their version used white radicchio, which is hard to find so I used red radicchio and baby endive. These ingredients work well because the bitter greens pair well with the sweet dressing, salty Pecorino Romano, and tart apples.
If you like a strong salad and appreciate bitter greens, this combination is for you. BTW, if you are in Santa Barbara, I highly recommend Manifatura. Between the delicious food, the intimate setting and the Italian waiters, you will feel like you took a quick trip to Italy.
PrintHomemade Date Salad Dressing
A versatile, spoon-licking, delicious salad dressing you whip up with fresh dates in about 10 minutes. This dressing pairs well with any salad that includes fruit and is delicious with both green and bitter lettuce.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 1 1/4 cups 1x
- Category: Salad
Ingredients
Scale
- 5 dates, seeded and roughly chopped
- 3 T lemon juice
- 3 T balsamic vinegar
- 1 shallot, peeled and cut into 3 or 4 pieces
- Pinch of kosher salt and a few grinds of freshly ground pepper
- 1/2 cup good olive oil
Instructions
- Put the dates, lemon juice, balsamic vinegar, olive oil, shallot, dijon, salt, and pepper in a blender or food processor and blend on high until all the ingredients are well combined. Slowly add up to 1/4 cup of warm water until you reach the thickness you prefer. Set aside or refrigerate until ready to use. Dressing will thicken up in the refrigerator.
Notes
- I roughly chop the dates before putting them in the blender or food processor to help avoid a large date getting stuck in the blade.
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