RFCJ RECIPE ARCHIVE
Posted by : Ruth Date and Orange Salad - pareve
From "Mediterranean Cooking" (HarperPerennial, 320 pages, $17.50), by Paula Wolfert; in "A Mediterranean Lag b'Omer," The Jewish Week, NY. SALATA LETCHINE (Date and Orange Salad) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 1 head Romaine lettuce 3 navel or temple oranges 2 tablespoons fresh lemon juice 2 tablespoons sugar Pinch of salt Ground cinnamon 2 tablespoons orange juice 1 tablespoon orange flower water 3/4 cup chopped dates 1/4 cup chopped blanched toasted almonds 1. Wash lettuce and discard coarse outer leaves; separate tender leaves one by one. Drain, pat dry, shred and place in salad bowl. Keep chilled. 2. Peel oranges and separate into sections. Mix lemon juice with sugar, salt, 2 teaspoon cinnamon, the orange juice and orange flower water. 3. Just before serving pour most of the dressing over the lettuce and toss. Arrange orange sections overlapping around the edges, and top with dates and almonds. Drizzle over remaining salad dressing and dust with a little cinnamon.
