Bahri dates are in season at the Santa Monica Farmers’ Market, and this week on Good Food’s Market Report segment, Laura Avery talks to Amelia Saltsman, author of the Santa Monica Farmers’ Market Cookbook, about what she likes to make with the unique variety of the fruit.
Dates should be the star of the salad, Amelia says, and this recipe calls for a half a pound of them.
Makes 8 servings
1⁄2 pound crisp golden bahri dates, about 16
1⁄2 cup dried fruit, such as apricots or peaches
1⁄2 pound ripe fresh fruit, such as nectarines or pears (use juicy ones)
1⁄2 pound salad greens
A nice nut oil
Finishing salt such as fleur de sel or Maldon sea salt
Cut dates in half vertically and remove pits, then cut halves into thin crescents and place in a salad bowl. Snip dried fruit into strips and add to bowl. Dice or slice the fresh fruit. Add salad greens to the bowl. Toss with 1 to 2 tablespoons nut oil, a good squeeze of orange juice, and salt.
© 2014, Amelia Saltsman.