Brown Butter Date Salad with Pistachios & Tahini-Lemon Dressing

Brown Butter Date Salad

with Pistachios & Tahini-Lemon Dressing

25 MIN
$12.99 2 Servings
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From the Test Kitchen

The star of this simple salad is a mixture of pistachios, sesame seeds, and dates coated in brown butter and lemon juice. You'll use it to top butter lettuce and cucumbers, then drizzle it all with a rich, nutty dressing.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    480 Cals (est.)
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fresh
ingredients
Brown Butter Date Salad with Pistachios & Tahini-Lemon Dressing
Title
  • 1 head Butter Lettuce
  • 2 oz Dried Medjool Dates
  • 1 oz Salted Butter
  • 1 tsp Black & White Sesame Seeds
  • 2 Tbsps Tahini
  • 2 Persian Cucumbers
  • ¼ cup Roasted Pistachios
  • 2 tsps Honey
  • 1 Lemon
step-by-step
instructions
Prepare the ingredients & make the dressing
1 Prepare the ingredients & make the dressing

Wash and dry the fresh produce. Cut off and discard the root end of the lettuce; separate the leaves. Halve the lemon crosswise; remove the seeds. Pit the dates; halve lengthwise, then halve crosswise. Halve the cucumbers lengthwise, then thinly slice crosswise. Roughly chop the pistachios. In a bowl, whisk together the tahini, honey, the juice of 1 lemon half, 1 tablespoon of olive oil, and up to 1 tablespoon of water, depending on your desired consistency.

Make the brown butter dates
2 Make the brown butter dates

In a small pot, heat the butter on medium-high until melted. Once melted, cook, stirring constantly, 2 to 3 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Add the chopped pistachios and sesame seeds; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until lightly toasted. Add the juice of the remaining lemon half. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat. Stir in the date pieces until coated.

Make the salad & serve your dish
3 Make the salad & serve your dish

On a serving dish, combine the lettuce leaves and sliced cucumbers. Drizzle with the dressing and top with the brown butter dates (including the liquid). Enjoy!

Tips from Home Chefs

Prepare the ingredients & make the dressing
1 Prepare the ingredients & make the dressing

Wash and dry the fresh produce. Cut off and discard the root end of the lettuce; separate the leaves. Halve the lemon crosswise; remove the seeds. Pit the dates; halve lengthwise, then halve crosswise. Halve the cucumbers lengthwise, then thinly slice crosswise. Roughly chop the pistachios. In a bowl, whisk together the tahini, honey, the juice of 1 lemon half, 1 tablespoon of olive oil, and up to 1 tablespoon of water, depending on your desired consistency.

2 Make the brown butter dates

In a small pot, heat the butter on medium-high until melted. Once melted, cook, stirring constantly, 2 to 3 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Add the chopped pistachios and sesame seeds; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until lightly toasted. Add the juice of the remaining lemon half. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat. Stir in the date pieces until coated.

Make the brown butter dates
Make the salad & serve your dish
3 Make the salad & serve your dish

On a serving dish, combine the lettuce leaves and sliced cucumbers. Drizzle with the dressing and top with the brown butter dates (including the liquid). Enjoy!

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