Escarole, Raddichio and Date Salad with Parmesan Dressing

Slightly bitter Mediterranean greens are paired with a tangy Parmesan dressing for a light side salad. If the head of escarole is large, use half for the salad and store half in a resealable bag in the refrigerator for another recipe.

½ head escarole, tip and tail trimmed, sliced lengthwise and thinly sliced crosswise
1 head radicchio, thinly sliced
⅓ cup dates, thinly sliced
⅓ cup lemon juice, freshly squeezed (from 1 large lemon)
½ tsp. Dijon mustard
¼ cup Parmesan, grated
½ cup extra-virgin olive oil
black pepper, freshly cracked

Combine the escarole and radicchio in a large salad bowl. Toss in the dates.

In a jar with a tight-fitting lid, combine the lemon juice, mustard, Parmesan cheese, grated, olive oil and black pepper. Shake well to combine. Pour over the salad and toss.

Grate more Parmesan on top and serve.