Monday, May 7, 2012

Blood Orange Salad

I found some blood oranges at the Farmer's Market and got this recipe to make with them from my friend JL. It's her favorite salad. It was delicious. And simple. Which is the best kind of delicious.

1/2 cup raw almonds
15 dates, honey or medjool
4 blood oranges
1/2 lb. Parmigiano-Reggiano
2 oz arugula
3 TB almond oil

Toast the almonds at 375' for 8-10 minutes. Pitt the dates and chop them in half. Cut the oranges so there is no pith and then slice in thin circles. Slice the Parmesan thinly with a cheese slicer. Put down the arugula, then layer the toppings on, drizzle with oil and some juice from the oranges. Top with pepper and Fleur de sel. May also use hazelnut oil or walnut oil.

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