Bell’s Date Parmesan Dinner Dressing

By Chef Daisy Ryan

November 26, 2025

Of all the food we make at the restaurant, nothing surprises people more than the salad we serve at dinner. At first glance, it is a boring, plain salad, no garnishes, no frills, and I think guests are often underwhelmed. But then they take a bite and realize it is more than just a salad.

It is really the lettuce from Finley Farms that makes it magical. We are beyond fortunate to have access to what Chris and Johanna grow. The fact that the lettuce is usually picked the same day gives it a texture that most people never get to experience; hour by hour, moment by moment, the lettuce loses what we call its “scrunch.”

The dressing is quite simple and pays homage to a salad my mom made many times a week after she and my dad traveled to France for the first time.

Serves

4-6

In this Recipe

The Regenerative Farm Box

Heritage Extra Virgin Olive Oil

Ingredients

1 Cup Dates, Pitted

1 Cup Parmesan, Grated (Preferably a fine grind)

2 T Nutritional yeast

¼ C Shallots. Minced

1 Cup Champagne Vinegar

1 Cup Extra Virgin Olive Oil

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Steps

Remove pits from dates, use scissors to cut in small pieces
Add Dates, Shallots , Parmesan, nutritional yeast and vinegar to the food processor.
Let run until the mixture is combined and creamy. It will never be completely smooth, you will see a few chunks.
While the food processor is running, stream in the olive oil until the vinaigrette is emulsified.