Fridge Dump Salad: Featuring Dates, Lemon, and Parmesan

From crisper to craveable: a salad that hits every note.

This salad hit so good I made it two days in a row. It also kicked off a new series I’m calling Fridge Dump Salads. One of my favorite ways to come up with a dish is to stand in front of my fridge, look at all the food (especially the produce) I’ve been neglecting, and dream up what I can do with it.

This week I had an abundance of produce from my Farm to People box and a craving for something just a little sweet. So I grabbed some dates (always in my pantry), pulled just about every bit of produce from my crisper, and made a big, hearty, crunchy salad. Like any great salad, this one hits that perfect balance of salty, sweet, and acidic.

For the dressing, I kept it simple: lemon juice, fresh-grated aged Parm, a good pinch of kosher salt, a light squeeze of honey, and EVOO. Grating the Parm into the dressing adds a nice bite and richness. Below is what I tossed together. I’d love to hear about your next fridge dump salad or any fridge dump meal! Sometimes winging it can pleasantly surprise you.

Kohlrabi
Radish
Fennel
Baby Yu Choy
Red Scallions and Shallots
Dates
Pumpkin Seeds
Sixteen Mill Gluten Free Croutons
Fresh grated aged Parmesan