Posted in Recipes

Orange and Date Arugula Salad by Beth Mullenberg

This is from ‘Plenty More’ by Yotam Ottolenghi.  I highly recommend this cookbook to anyone wanting to experience new flavors with vegetables.
I didn’t have radishes or orange blossom on hand so just omitted them.  I had clementines instead of oranges so my version was a little sweeter. Still excellent.
Orange and Date Salad
5 medium oranges (2.25 lbs-3 cups after peeling and slicing
3 large medjool dates pitted and quartered lengthwise
4 oz radishes, sliced paper-thin
1/3 small red onion sliced very thin
3 cups arugula
1 oz lollo rosso letucces (2-3 leaves torn into 1  1/4 in pieces-I used your butterhead)
1 cup cilantro leaves coarsely chopped
1/2 cup flat leaf parsley coarsely chopped
1/2 cup mint leaves coarsely torn
2 TBSP lemon juice
1 clove garlic, crushed
1tsp orange blossom water
1/2 tsp ground cinnamon
2 tsp fennel seeds, toasted and lightly crushed
3 TBSP olive oil
salt and black pepper
To make the dressing, whisk together the lemon juice, garlic, orange blossom water, cinnamon, and fennel seeds.  Add the olive oil, 1/2 tsp salt and a generous grind of pepper and whisk until well combined.  Set aside.
Using a small, sharp serrated knife, slice off the top and tail of each orange.  Cut down the sides of each orange, following its natural curve, to remove the skin and white pith.  Cut crosswise into slices 1/2 inch thick and remove the seed.
Put the oranges, dates, radishes, onion, arugula, lettuce, cilantro, parsley, and mint in a large salad bowl.  Stir the dressing and pour it over the salad.  Gently stir everything together, pile into a large but shallow bowl, and serve.

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