Radicchio Salad

1 ½ pounds radicchio (about 1 head), ideally Treviso, but any will do. I also like to add exotic varieties like the white with red speckles (Castelfranco), but this is more about the look than the flavor. A simple round head of radicchio will do.

¼ cup pitted dates

4 ounces feta cheese (I love French sheep's milk feta, if you can find it)

¼ cup extra virgin olive oil

2 tablespoons lime juice (I think this is ½ to 1 whole lime)

1 teaspoon Aleppo pepper (to taste)

Salt and pepper, to taste

Directions at food52.com

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