Ottolenghi’s Orange and Date Salad
An orange and date salad that brings together sweet and savory flavors in a single bowl.
Ingredients
Dressing:
- 2 tablespoons lemon juice
- 2 cloves of garlic, minced
- 1 teaspoon orange blossom water
- 1/2 teaspoon cinnamon
- 2 teaspoon fennel seeds, toasted and crushed
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Salad:
- 6 cups mixed salad greens
- 2 cup arugula
- 1 cup fresh Cilantro, chopped
- 1/2 cup fresh mint, chopped
- 1/2 cup fresh Italian parsley, chopped
- 3 Medjool Dates, pitted and sliced lengthwise
- 4 ounces radishes, sliced paper thin
- 1/2 medium red onion, sliced thinly into rings
- 5 oranges, 2 pounds, peeled and cut in slices (as seen in the picture)
Instructions
- Start with making the dressing: Whisk all dressing ingredients in a small bowl.
- To assemble: Mix all salad greens, arugula, radish and red onion slices, dates, and fresh herbs in a bowl. Pour half of the dressing over it and give it a toss.
- Place the oranges on top and pour the rest of the dressing over the oranges. Serve.
Nutrition
Calories: 258kcalCarbohydrates: 41gProtein: 4gFat: 11gSaturated Fat: 2gSodium: 330mgPotassium: 759mgFiber: 7gSugar: 29gVitamin A: 2455IUVitamin C: 124mgCalcium: 152mgIron: 2mg
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