Citrus, Date and Arugula Salad with Marcona Almonds


This recipe comes from Kimberley Kausen of Flavorful California, Cooking Classes for the Home Cook.

Citrus, Date and Arugula Salad with Marcona Almonds
Makes approximately 1-½ cups

¾ cup shallot, finely chopped
1 teaspoon “zested” orange peel, Blood Orange or Cara Cara
¼ cup freshly squeezed orange juice, Blood Orange or Cara Cara
¼ cup sherry vinegar
1 teaspoon kosher salt
1 teaspoon honey
½ cup, plus 2 tablespoons Extra Virgin Olive Oil
12 cups baby arugula (about 7 ounces)
4 large Blood Orange or Cara Cara oranges, peeled, cut crosswise into 1/3-inch-thick rounds
15 Medjool dates, halved, pitted and then quartered
1 small wedge Parmesan cheese shaved into strips with vegetable peeler
½ cup Marcona almonds, coarsely chopped

In a small bowl, stir the shallot, orange juice, vinegar, salt, orange peel, and sugar to blend.  Whisk in the Extra Virgin Olive Oil to blend.

In a large bowl, toss arugula with enough dressing to lightly coat.  You will have some dressing left over.  Season salad with salt and pepper.  Mound arugula on a platter or in a large shallow bowl.  Top arugula with orange rounds, dates, and cheese strips.  Drizzle a couple tablespoons of remaining dressing all over salad.  Sprinkle salad with almonds and serve.

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