Blood Orange, Date And Parmesan Salad With Almond Oil

5.0(22)

by Amanda Hesser

Weeknight

Servings

4 servings

Total time

30 min

Calories / serving

693 kcal

Ingredients (7)

serves

3 blood orangesorange
30 small arugula leavesarugula
8 fresh and moist Deglet Noor dates (preferably from a Middle Eastern market), pitted and cut in two, or 4 Medjool dates, quartered
12 to 16 large paper-thin slices of Parmigiano-Reggiano cheese
20 toasted almondsalmond
3 tablespoons pure almond oil, for sprinkling (see note), or hazelnut oilalmond-oil
Freshly ground black pepperpepper

Instructions (2 steps)

01Slice stem and flower ends from oranges. Using a sharp paring knife and working from top to bottom, slice off peel and pith. Thinly slice each orange crosswise. You should get 8 to 10 slices from each orange.
02On a platter, scatter 1/3 of arugula leaves. Then layer rest of ingredients, placing 1/3 of dates on top of and around arugula, then slices of orange and a few slices of cheese, and almonds. Continue layering until all ingredients mingle but are not piled up. Sprinkle with oil, and season lightly with pepper. Serve.

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Rich recipe — supports nutrition-aware planning.