43 minutes ago
Wednesday, January 12, 2011
Received a bag of oranges from the old folks in Florida. Citrus is always welcome in the winter months, pink grapefruit, being my favorite.
I made a nice salad with a Moroccan twist. I used a spice called Ras el Hanout, which means "Top of the Shop". It's a lovely blend of cardamom, saffron and cinnamon with some other stuff. A blogger once mentioned to me to "buy the best" Ras el Hanout that I can find, from a reliable source. I mail ordered it from an online spice shop, but never used it!
Now was my chance! I originally bought it for tagines and Moroccan inspired dishes.
I also recommend using Medjool dates because they are plumper, bigger and stickier. Yum.
You have to remove the pits, but it's only a few, no big deal.
Winter Salad of Oranges, Dates & Pistachios:
2 navel oranges
1/4 cup of toasted pistachio meats
1/4 of a red onion, sliced super thin
6 meaty Medjool dates, pitted and cut into quarters
a bag of washed baby arugula
1/4 cup sliced Parmigiano cheese
3 tbsp white balsamic vinegar
1/8 tsp Ras-el-Hanout (substitute a pinch of cinnamon & a pinch of coriander)
pinch of kosher salt
zest of one orange
1/8 or more cup of olive oil
Zest one orange into a bowl and peel the 2 oranges into segments, and then cut the segments in half, so you have pieces of orange.
Add the sliced red onion to the bowl and add the white balsamic vinegar and let rest a few minutes so the vinegar takes the bite out of the onion.
Add the quartered dates and toasted pistachios to the bowl and add the spice and salt. Mix together.
Drizzle w/ olive oil and let sit a few minutes.
Lay out the arugula on a platter and pour the orange date nut mixture over the greens.
Drizzle w/ a little more olive oil if needed.
Garnish with slices of Parmigiano Reggiano cheese.