Blood Orange, Date And Parmesan Salad With Almond Oil

Name: Blood Orange, Date And Parmesan Salad With Almond Oil
Total time: 30 min
Yield: 4 servings
Ingredients: 3 blood oranges; 30 small arugula leaves; 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 almonds; 3 tablespoons pure almond oil, for sprinkling (see note), or hazelnut oil; Freshly ground black pepper

Recipe from Suzanne Goin

Adapted by Amanda Hesser

Total Time: 30 minutes
Rating: 5(22)
Comments: Read comments

Featured in: THE CHEF: SUZANNE GOIN; A Salad That's Born on the Plate

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 servings

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

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Slice 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.
Step 2
On a platter, scatter ⅓ of arugula leaves. Then layer rest of ingredients, placing ⅓ 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.

Tip