From the blog For Love of the Table
15 Deglet Noor dates (see note)
4 blood oranges
4 oz. chunk Manchego (see note)
2 oz. arugula or other spicy green
Freshly squeezed lemon juice
Extra Virgin Olive oil (see note)
1/2 c. Marcona almonds (see note)
Fleur de Sel
Freshly ground black pepper
Cut the dates in half and remove the pits. If you like, cut the halves lengthwise.
Slice the stem and blossom ends from the blood oranges. Place each fruit cut side down on the cutting board and following the contour of the fruit with your knife, remove the peel and cottony pith—working from top to bottom, and rotating the fruit as you go. Slice each orange thinly into 8 to 10 pinwheels, discarding any seeds that you find. Place the orange slices in a bowl and set aside.
Place the Manchego, flat side down, on a cutting board. Using a chef’s knife, shave large thin slices of cheese from the chunk.
Place the arugula in a bowl and give it a squeeze of lemon and a light drizzle of olive oil. Scatter one third of the arugula on a large platter (or divide among individual plates). Arrange one-third of the oranges, dates, cheese and nuts. Scatter another layer of arugula, and continue layering in the same manner, letting the ingredients intertwine together. Finish by drizzling more olive oil over the salad and seasoning lightly with fleur de sel, pepper. If you like, drizzle some of the blood orange juice remaining in the bowl over all. Serves 4 to 6
Notes:
If Deglet Noor dates are unavailable, use Medjool. Medjool are larger and softer….so use 8 and cut them in quarters or sixths (lengthwise) rather than in halves or quarters. Medjool dates are easier to cut when they have been refrigerated.
In the original recipe, Goin uses almond oil. If you have almond oil, use it, otherwise, a nice Extra Virgin olive oil is fine.
If you don't have Marcona almonds, simply use regular almonds, roasting them yourself. Spread the almonds on a small baking sheet. Place in a preheated 350° oven and bake until slightly darkened and fragrant. Set aside to cool.
(Recipe adapted from Sunday Suppers at Lucques by Suzanne Goin)
http://www.forloveofthetable.com/2016/01/whats-in-season-blood-oranges.html
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