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Friday night I wanted to eat something very light, and thought of this very tasty salad from Suzanne Goin's Sunday Suppers at Lucques.
Blood Oranges, Dates, Parmesan, and Almonds
1/2 c. raw almonds
15 Deglet dates
4 large-ish blood oranges
1/4 lb chunk Parmigiano-Reggiano or similar
2 oz. arugula
3 Tbsp almond oil, or good olive oil
1. Preheat the oven to 375ºF. Toast the almonds on a baking sheet for about 8 minutes, until they're slightly browned.
2. Cut the dates in half lengthwise and pit them.
3. Peel the blood oranges, removing as much of the pith as possible, and slice them into thin pinwheels.
4. Shave the cheese chunk into thin shaving slices.
5. Arrange the salad with a third of the arugula on the bottom of a platter, then one-third of the other ingredients. Continue layering until all the ingredients are used, then drizzle with oil and season with salt and pepper. If there's any juice left on the cutting board, drizzle that over it too.
I used Manchego instead of P-R, inspired by a salad I had Tuesday night, and actually wound up regretting it--I had to add more salt to compensate for Manchego not being quite as salty. Serves six as an appetizer, or two as a meal; keeps reasonably well in the fridge overnight.
Blood Oranges, Dates, Parmesan, and Almonds
1/2 c. raw almonds
15 Deglet dates
4 large-ish blood oranges
1/4 lb chunk Parmigiano-Reggiano or similar
2 oz. arugula
3 Tbsp almond oil, or good olive oil
1. Preheat the oven to 375ºF. Toast the almonds on a baking sheet for about 8 minutes, until they're slightly browned.
2. Cut the dates in half lengthwise and pit them.
3. Peel the blood oranges, removing as much of the pith as possible, and slice them into thin pinwheels.
4. Shave the cheese chunk into thin shaving slices.
5. Arrange the salad with a third of the arugula on the bottom of a platter, then one-third of the other ingredients. Continue layering until all the ingredients are used, then drizzle with oil and season with salt and pepper. If there's any juice left on the cutting board, drizzle that over it too.
I used Manchego instead of P-R, inspired by a salad I had Tuesday night, and actually wound up regretting it--I had to add more salt to compensate for Manchego not being quite as salty. Serves six as an appetizer, or two as a meal; keeps reasonably well in the fridge overnight.