Blood Orange, Date And Parmesan Salad With Almond Oil

Ingredients

• 3 blood oranges
• 30 small arugula leaves
• 8 fresh and moist Deglet Noor dates (preferably from a Middle Eastern market), pitted and cut in two, or 4 Medjool dates, quartered
• 12 to 16 large paper-thin slices of Parmigiano-Reggiano cheese
• 20 toasted almonds
• 3 tablespoons pure almond oil, for sprinkling (see note), or hazelnut oil
• Freshly ground black pepper

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    882 calories; 56 grams fat; 25 grams saturated fat; 1 gram trans fat; 19 grams monounsaturated fat; 4 grams polyunsaturated fat; 66 grams carbohydrates; 8 grams dietary fiber; 55 grams sugars; 34 grams protein; 129 milligrams cholesterol; 823 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Slice stem and flower ends from oranges. Using a sharp paring knife and working from top to bottom, slice off peel and pith. Thinly slice each orange crosswise. You should get 8 to 10 slices from each orange.
2. On a platter, scatter 1/3 of arugula leaves. Then layer rest of ingredients, placing 1/3 of dates on top of and around arugula, then slices of orange and a few slices of cheese, and almonds. Continue layering until all ingredients mingle but are not piled up. Sprinkle with oil, and season lightly with pepper. Serve.

• Eight ounces of Huile d’Amande almond oil is $21.50 at Dean & Deluca; 1/4 liter of hazelnut oil is $4.99 at Fairway.