Baby Romaine Salad with Date Vinaigrette Recipe

Name: Baby Romaine Salad with Date Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pitted Medjool dates ( 1/4 cup); 1 large shallot, diced ( 1/4 cup); 2 Tbs. lime juice; 2 Tbs. olive oil; 1 Tbs. champagne vinegar; 1/4 tsp. cayenne pepper or Aleppo pepper; 4 oranges; 2 medium fennel bulbs, cored, halved and cut into 1/4-inch-thick slices (3 cups); 6 radishes, quartered; 5 oz. baby romaine leaves (4 cups); 1/4 cup chopped toasted almonds

Servings: persons

4 pitted Medjool dates ( 1/4 cup)
1 large shallot, diced ( 1/4 cup)
2 Tbs. lime juice
2 Tbs. olive oil
1 Tbs. champagne vinegar
1/4 tsp. cayenne pepper or Aleppo pepper
4 oranges
2 medium fennel bulbs, cored, halved and cut into 1/4-inch-thick slices (3 cups)
6 radishes, quartered
5 oz. baby romaine leaves (4 cups)
1/4 cup chopped toasted almonds

1
To make Vinaigrette: Place all ingredients in blender or food processor, and blend until smooth.
2
Set aside.
3
To make Salad: Trim ends of oranges all the way to juicy flesh.
4
Stand 1 orange upright, and remove peel and pith with serrated paring knife, following curve of fruit from top to bottom.
5
Cut sections along membranes as if slicing out a wedge, releasing them one by one.
6
Place in bowl, and set aside.
7
Toss fennel with 3 Tbs.
8
Vinaigrette in large bowl until well coated.
9
Add radishes and orange segments, toss gently, and let stand 5 minutes to allow flavors to develop.
10
Add romaine leaves, and toss to combine.
11
Top with chopped toasted almonds.

560

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 pitted Medjool dates ( 1/4 cup), 1 large shallot, diced ( 1/4 cup), 2 Tbs. lime juice, 2 Tbs. olive oil, and more.

Yes, Baby Romaine Salad with Date Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Baby Romaine Salad with Date Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions