Chicories, Dates & Brown Butter

By Chef Natasha Price

February 26, 2026

This Chicories, Dates & Brown Butter salad is a masterclass in contrast—bitter leaves, jammy caramelized dates, and toasted hazelnuts brought together with a warm, nutty brown butter vinaigrette. Bright lemon and date vinegar cut through the richness, while soft herbs and shaved pecorino add lift and depth. It’s equal parts rustic and refined—perfect as a dinner party starter or a standout side.

Serves

Ingredients

FOR THE SALAD

Finley Farm’s chicories, separated and washed2 Heads

Bautista dates, pitted and halved10 dates

Hazelnuts, toasted and roughly chopped1/4 cup

Soft herbs, picked (mint, parsley, tarragon and basil or any combination!)1 cup

Pecorino romano

FOR BROWN BUTTER VINAIGRETTE

Butter (1 stick)1/2 cup

Dijon mustard2 tbsp

Lemon zest2 lemons

Lemon juice1 lemon

Huilerie Beaujolaise Date Vinegar2 tbsp

Honey or maple syrup1 tsp

Olive oil2 tbsp

Salt and pepper to taste

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Steps

In a medium bowl, whisk mustard, lemon zest, lemon juice, date vinegar and honey until combined.
Place butter in a medium pan over low heat. Stirring often, cook butter until foam subsides and starts to brown. It should smell toasty but not burnt! Remove from heat and immediately stream brown butter into the bowl with lemon mixture, whisking constantly. Once you have added brown butter, pour in olive oil and whisk to combine. Season with salt and pepper to taste. Set aside while you prepare the salad.
In the same pan used to brown the butter, add dates with a drizzle of olive oil. Set over medium heat for 3-4 mins until the dates slightly caramelize and crisp on the outside.
In a large serving bowl combine chicory leaves, caramelized dates, toasted hazelnuts and soft herbs. Dress with brown butter vinaigrette and season with salt and pepper to taste. Top salad with grated pecorino and serve.