Secrets of the Best Chefs

(Kiana) #1

A hot pan. Olive oil. Dates. Salt. That’s all you need to make an
appetizer that’s as satisfying as one that might take hours of your
time. Medjool dates, which are meatier than other varieties, soak
up the oil and crisp up on the outside, resulting in a hot, salty,
chewy treat. Just be careful: the dates, because of all their sugar,
can burn easily, so take it right to the edge and then remove them
from the pan. And be generous with the salt—the play between
sweet and salty is the best part.


¼ cup good olive oil
2 cups Medjool dates, unpitted
1 tablespoon Maldon sea salt, plus more to taste


In a skillet large enough to hold the dates, heat the olive oil on high
heat. When adding a date causes the oil to sizzle, add the rest.
Give the dates a few tosses while they heat up and soften, 1 to
2 minutes. Don’t cook too long or they’ll burn (a few dark brown
spots here and there, though, won’t hurt the flavor).


Pour the hot dates onto a plate with the olive oil from the pan
and sprinkle with the salt. Serve immediately.

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