Cast Iron

Citrus Salad with Goat Cheese-Stuffed Dates

March 26, 2014
4 Ratings
  • Serves 1, generously
Author Notes

A citrus salad to tide you over until spring really comes -- and the stuffed dates you'll want to eat always. —Phyllis Grant

What You'll Need
  • 1 shallot, diced
  • 1/2 clove garlic, finely chopped
  • 2 teaspoons lemon juice
  • 2 teaspoons sherry vinegar
  • 2 tablespoons extra-virgin olive oil, plus more for dates
  • 8 pitted dates
  • 1/4 cup goat cheese (fresh and creamy, not aged)
  • A splash good balsamic vinegar
  • 2 navel oranges (or Cara Cara or juice oranges)
  • 1 seedless tangerine
  • Coarse salt
  • 1 tablespoon slivered blanched almonds, lightly toasted
  • Lemon zest (preferably made with a zester, but a Microplane is fine)
  • 8 parsley leaves
  1. Combine shallot, garlic, lemon juice, and vinegar. Set aside for a few minutes. Slowly whisk in olive oil. Taste. If it's too acidic, add more oil. If it's too oily, add more vinegar or lemon juice. Set aside.
  2. Preheat your boiler. Fill each date with goat cheese (no need to be careful -- the cheese can be spilling out). Place dates in a cast iron pan or baking dish. Splash with olive oil and thick balsamic. Broil until dates are just warmed through and the cheese is starting to brown. Watch carefully. Don't let them burn. This should take about 4 minutes. Cool for a few minutes while you slice the citrus.
  3. With a serrated knife, carefully cut off the skin and the pith off of the oranges and the tangerine. Slice them both longitudinally. Spread slices out on plate, overlapping a bit. With a spoon, splash the citrus with your reserved dressing (make sure to scoop up some of the vinegary shallots). Sprinkle with salt. Nestle in the warm dates. Garnish with almonds, lemon zest, and parsley leaves. Eat with a baguette. You will have some dressing left over for the next day's salad.

See what other Food52ers are saying.

  • sheila356
  • june collignon
    june collignon
Phyllis Grant is an IACP finalist for Personal Essays/Memoir Writing and a three-time Saveur Food Blog Awards finalist for her blog, Dash and Bella. Her essays and recipes have been published in a dozen anthologies and cookbooks including Best Food Writing 2015 and 2016. Her work has been featured both in print and online for various outlets, including Oprah, The New York Times, Food52, Saveur, The Huffington Post, Time Magazine, The San Francisco Chronicle, Tasting Table and Salon. Her memoir with recipes, Everything Is Out of Control, is coming out April 2020 from Farrar Straus & Giroux. She lives in Berkeley, California with her husband and two children.

2 Reviews

sheila356 January 11, 2016
I truly enjoyed this salad. I added a blood orange and used pine nuts. It's such a beautiful plate of food.
june C. August 16, 2015
I prepared most of this recipe the day before and I also added pink grapefruit and mandarin oranges. The balsamic dressing on the dates adds a caramelized sweetness, so delicious.