Ottolenghi's Orange & Date Salad

This is the perfect salad for the cold months ahead when there is no nice produce headed our way for a while. :(

Citrus is the perfect winter produce, and really the only one we get excited about here.
Lots of beautiful clementines, oranges and grapefruits coming from Florida and California, perfect to throw into salads.

This is a gorgeous salad w/ Moroccan flavors from Yotam's (we are on a first name basis) new vegetarian cookbook PLENTY MORE.

He uses Medjool dates with oranges and radishes and some nice fresh herbs thrown in.

I happen to have my watermelon radishes left from the garden, but that train is ending very soon.

The dressing is a bit complex and I didn't feel it needed all those ingredients (I omitted the orange blossom water, fennel seeds and the garlic), so I did it my way and we loved it.

I will print it out the way he wants you to make it, but be your own man and adjust the dressing as to how you like it.

Ottolenghi's Orange & Date Salad (adapted from Plenty More): serves 4

3 oranges, peeled and sectioned (white pith removed)
6 Medjool dates, quartered lengthwise
2 radishes, sliced on a mandolin
1/4 small red onion. sliced super thin
big bunch of arugula, washed and dried
1/4 cup of fresh cilantro leaves
1/4 cup of fresh parsley leaves
1/4 cup of fresh mint leaves

Dressing:
2 tbsp fresh lemon juice
1 clove garlic, minced
1 tsp orange blossom water
1/2 tsp cinnamon
2 tsp fennel seeds, toasted and crushed
3 tbsp olive oil
sea salt & pepper

Add the herbs with the oranges, dates and arugula.
Toss lightly with your hands.

Just before serving, drizzle the dressing over the bowl and serve.

This was delicious and a wonderful combination of flavors.