Crunchy Veg Salad With Dates and Fried Shallots

By Rebecca Firkser

Elegant enough for a dinner party centerpiece, sturdy enough to take the leftovers for lunch tomorrow, this is a salad to bookmark. As summer turns to fall (but you’re not quite ready to get into squash territory) look to hearty crunchy vegetables like cabbage and fennel, then bolster them with chunks of sharp white cheddar, crunchy-toasty nuts, and fudgy medjool dates. More dinner party-ready salads here: Asparagus and Endive Salad With Comte Cream; Dinner Salad With Radicchio and and Roasted Sweet Potatoes; and Festive Red Cabbage and Radicchio Salad.