Crunchy veg salad with dates and fried shallots offers a refreshing break from heavy main dishes. The combination of sharp cabbage, sweet fruit, and savory fried onions creates layers of flavor that keep the palate engaged. This approach to greens prioritizes texture and contrast over complex seasoning.
Prep the nuts and shallots
Preheat an oven to 350° and place a rack in the center. Spread ¾ cup of walnut halves or blanched hazelnuts on a baking sheet. Toast them for 7 to 9 minutes, stirring occasionally, until they turn golden brown. Let the nuts cool completely, then crush them into coarse pieces.
While the nuts cool, heat â…“ cup of extra-virgin olive oil in a medium skillet over medium-high heat. Add 2 large shallots that have been thinly sliced into rings. Stir frequently for 8 to 10 minutes, or until the shallots are wilted and mostly golden and crisp. Pour the hot oil and shallots through a fine-mesh sieve set over a medium bowl.
Transfer the fried shallots to paper towels to drain. Season them immediately with kosher salt. Pour the reserved oil from the bowl into an airtight container and refrigerate it for up to a month. Store the shallots in a sealed container at room temperature for up to a week.
Related: Giant Chicken Parm Unveiled
Whisk the dressing
Combine 1 garlic clove, finely grated, with the shallot oil. Add ⅓ cup white wine vinegar, 3 tablespoons of Dijon mustard, 2 tablespoons of honey, 1 teaspoon of Aleppo-style pepper or mild chile flakes, and ½ teaspoon of Diamond Crystal kosher salt. Whisk the mixture until it is smooth.
Give the dressing a taste test. If it needs more depth, season it with additional salt before moving to the next step. This base is versatile enough to stand alone or serve as a canvas for the vegetables.
Assemble the bowl
Toss 1 pound of thinly sliced red cabbage (about a half head) with half of the prepared dressing in a large bowl. Add a mix of sliced fennel or celery, totaling 1 to 1½ pounds, and coat everything evenly. Introduce 5 ounces of pitted Medjool dates, sliced lengthwise, along with 3 ounces of sharp white cheddar cut into small cubes.
Finish the mixture with all but ½ cup of the fried shallots. Toss gently to distribute the onions without crushing them. If the salad looks dry, drizzle with a little more dressing or olive oil. Check the seasoning one last time and add salt if necessary.
Related: Smoky Twist on Classic Margarita Cocktail
This salad relies heavily on the interplay between the raw, crisp vegetables and the softened fruit. The dates provide a natural sweetness that balances the sharpness of the vinegar and the heat of the chile flakes. It is a dish that works best when the components are distinct rather than uniformly blended.
Serving suggestions
Pile the mixture high in a shallow bowl or on a platter. Top it with the toasted walnuts and the remaining ½ cup of fried shallots. Serve the salad with the extra dressing on the side so guests can adjust the tanginess to their liking.
The dish holds up well in the refrigerator. Vegetables can be prepped a week in advance, and the dressing stays fresh for three days. You can assemble the entire bowl two days before serving, keeping the nuts and fried shallots separate until the moment you are ready to eat.
