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.)

View Full Nutrition

fresh

ingredients

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

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.

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!