about snfd
Kim and Lauren are the mother-daughter team behind Something New For Dinner. Kim develops the recipes, shoots the photography and writes the posts and weekly emails to our subscribers. Lauren is the Internet marketing guru who developed and maintains our website, leads our marketing efforts, manages our social media and keeps us on track in general.
Together we have created a website devoted to providing flavorful, nutritious meals to share with family and friends. We believe communal meals are the cornerstone for nurturing healthy bodies, promoting communication and developing strong relationships. Who doesn’t enjoy a great meal with those you love?
We invite you to subscribe to our weekly email where we highlight our latest recipes and focus on seasonal topics, nutritious ingredients, cooking techniques and meal plans. Please let us know what you think by commenting and rating our recipes or writing in with any questions you have.
In addition to our website we work with brands to develop and photograph recipes and provide food and travel related content. Please contact us here to work with us.
Ottolenghi’s orange and date salad
Loading...SKILL LEVEL :
Easy and quickGorgeous, Tasty and Healthful
Ottolenghi is renowned for his gorgeous, produce-ladened healthy food. I love paging through his cookbooks for inspiration or just to find a great recipe. His latest book Plenty More is packed with eye-candy vegetarian recipes.
This orange and date salad is every bit as tasty as it is beautiful. I added a handful of quartered fresh figs, which I think ups both the taste and visual allure of this salad. Ottolenghi's recipe calls for Lollo Rosso lettuce, which can be hard to come by. I recommend substituting a red leaf lettuce or red tipped butter lettuce.
Click to download our free e-cookbook: 15 Recipes To Make You Look Like A Star
Orange Blossom Water
Orange flower water, also known as orange blossom water, is an ingredient used frequently in Mediterranean and Middle Eastern cuisine. Check out my post on Orange Blossom Water to learn how to use and where to buy this aromatic ingredient.
Ottolenghi’s orange and date salad
This beautiful orange and date Ottolenghi salad is bursting with complimentary sweet, sour & bitter flavors. Add fresh figs to take it right over the top.
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: 6 1x
- Cuisine: Fusion, Middle Eastern, British
Ingredients
- 4 large oranges
- 2 t fennel, toasted and crushed
- 1 clove garlic, crushed
- 2 T lemon juice
- 1 t orange flower water
- 1/2 t cinnamon
- 4 T olive oil
- Salt and pepper to taste
- 3 cups arugula
- 1 small head red butter or red curly leaf lettuce
- 4 Medjool dates, quartered lengthwise
- 6 breakfast radishes, thinly sliced
- 6 figs, quartered
- 1/3 cup red onion, thinly sliced.
- 1 large handful cilantro, chopped
- 1 small handful flat leaf parsley, chopped
- 1 small handful mint, chopped
Instructions
- Prepare the oranges by using a sharp knife to first cut off the top and the bottom of the orange and then remove the rind and the pith. Work to get all of the pith off as it leaves a bitter flavor. You will be left with a “naked” orange. Slice the oranges into 1/4″ slices. Set aside or refrigerate while you prepare the salad. Oranges can be prepared several hours in advance.
- To make the dressing combine the fennel seeds, garlic, lemon juice, orange flower water and cinnamon in a small bowl. Whisk in the olive oil and season with salt and pepper to taste.
- In a large shallow bowl or platter begin to build the layered salad starting with the arugula and butter lettuce. Arrange the orange and radish slices, dates and onion on top of the lettuce. Garnish with chopped herbs and drizzle with dressing.
