Blood Orange, Date And Parmesan Salad With Almond Oil
Published May 6, 2003
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
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
Nutritional analysis per serving (4 servings)
53 grams carbs; 67 milligrams cholesterol; 693 calories; 17 grams monosaturated fat; 2 grams polyunsaturated fat; 16 grams saturated fat; 38 grams fat; 7 grams fiber; 1160 milligrams sodium; 39 grams protein; 42 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
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.
Eight ounces of Huile d'Amande almond oil is $21.50 at Dean & Deluca; ¼ liter of hazelnut oil is $4.99 at Fairway.
Private Notes