Suzanne Goin’s Blood Orange, Date, Parmesan, and Almond Salad Recipe

Suzanne Goin’s Blood Orange, Date, Parmesan, and Almond Salad Recipe
Staff Writer
Blood Orange, date, Parmesan and Almond Salad
Shimon & Tammar Rothstein
Blood Orange, date, Parmesan and Almond Salad

When planning your Valentine’s day dinner (or any other special occasion), try this refreshing salad recommended by Chef Suzanne Goin as a first course before any decadent meal. (Goin recently served this dish at the 2011 Screen Actors Guild Awards.)

Adapted from "Sunday Suppers at Lucques" by Suzanne Goin.

Ingredients

  • ½ cup raw almonds
  • 15 Deglet Noor dates
  • 4 large blood oranges
  • ¼-pound hunk of Parmigiano-Reggiano
  • 2 ounces arugula
  • 3 tablespoons pure almond oil
  • Fleur de sel and freshly ground black pepper, to taste

Directions

Preheat the oven to 375 degrees.

Spread the almonds on a baking sheet and toast 8-10 minutes, until they’re slightly darkened and smell nutty.

Slice the stem and blossom ends from the blood oranges. Stand the blood oranges on one end and, following the contour of the fruit with your knife, remove the peel and white cottony pith. Work from top to bottom, rotating the fruit as you go. Slice each orange thinly, into 8-10 pinwheels.

Place the Parmigiano-Reggiano flat side down, on a cutting board. Using a chef’s knife, shave 18 large thin (but not too thin!) slices of cheese from the hunk.

Scatter 1/3 of the arugula on a large platter. Arrange 1/3 of the oranges, dates, cheese, and nuts. Scatter another layer of arugula and continue layering in the same manner, letting the ingredients weave together, but not pile up on one another. Drizzle the almond oil over the salad, and season lightly with fleur de sel, freshly ground black pepper and a squeeze of blood orange juice.

Blood Orange Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Blood Orange Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.