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
Scale
- 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.