This recipe is from Haaretz's archives.
3 cups fresh, crisp roquette leaves
3 heads of endive, leaves separated
20 chopped celery leaves (optional )
20 whole parsley leaves
1/2 cup walnuts
30 fresh dates, peeled and pitted
175 ml. white wine vinegar
2 crushed garlic cloves
50 gm. sweet-and-sour chili sauce
1/8 tsp. fine salt
125 gm. (1/2 cup + 1 tbsp. ) sugar
250 ml (1 cup ) soybean oil
Mix all salad ingredients in a bowl.
To prepare the vinaigrette: Process all the ingredients except the oil in a food processor. Pour in the oil gradually, processing all the while, until smooth. Pour vinaigrette on the salad and mix. Garnish with spearmint leaves, coriander leaves and sliced roasted almonds.
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