There are only two leafy green salads I use an actual recipe for, but both are terrific.
Every time I serve this to people, they can’t stop talking about it. I usually skip the pita, and also the butter, and just fry the almonds in olive oil. I also recommend cutting the dates smaller.
This dressing seems like a lot (two oils, two vinegars, two fruit juices), but it is perfectly balanced and works so well with the salad.
And speaking of cauliflower salads, this one from the cookbook Falastin is excellent.
