Blood Orange, Date And Parmesan Salad With Almond Oil
- Total Time
- 30 minutes
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Ingredients
- 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
Nutritional analysis per serving (4 servings)
693 calories; 38 grams fat; 16 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 2 grams polyunsaturated fat; 53 grams carbohydrates; 7 grams dietary fiber; 42 grams sugars; 39 grams protein; 1160 milligrams sodium
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.
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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 â…“ of arugula leaves. Then layer rest of ingredients, placing â…“ 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