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Salad of Kumquats, Dates and Shaved Parmesan


  • 5 kumquats
  • 4 handfuls baby arugula
  • ½ cup flat-leaf parsley leaves
  • 2 Medjool dates, pitted and diced
  • ¼ cup Parmesan shavings
  • 2 teaspoons lemon juice
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper, to taste.


Slice the kumquats into thin rounds, discarding the seeds. Combine the arugula, parsley, dates, kumquats and Parmesan in a large bowl.

Whisk together the lemon juice and olive oil; season with salt and pepper. Pour over the salad and toss. Serves 4.

Adapted from New York Times Magazine