I promised a guest I would post this recipe, but the marriage and several other things have happened since then. Sorry, but here it finally is. There are several steps to this recipe which makes it very moderately difficult, though not one step is particularly hard. Mildly sweet and tart with the notes of toasted almonds and orange water makes this salad a cooling and refreshing summer treat. My take on a classic, this recipe can also be eaten as dessert due to its natural sweetness. Orange water can be found in specialty and gourmet food shops. Try it over ice cream, in custards and in baklava.
2 cans (15 oz) mandarin oranges in light syrup, drained
2 each carrots, peeled and julienned or large grated
1/2 cup almonds, slivered and toasted
10 large dates, pitted and sliced
2 Tbs fresh lemon juice
1/2 Tbs orange water
1/2 rounded tsp sugar
1/4 tsp salt
6 ounces mixed salad greens or spring mix
As needed fresh lemon zest
Mix the lemon juice, orange water, sugar and salt in a bowl.
Add all the other ingredients EXCEPT the greens and zest. Gently stir and marinate for at least 2 hours.
Serve over the greens and garnish with the lemon zest
Yield is 4 to 6 portions.
Preparation time is about 20 mints plus the marinating time of 2 hours.
To toast the almonds bake in a pre-heated oven at 375 degrees F for approximately 8 minutes.
Buying pitted dates makes life easier. If the large dates are unavailable just slice more.
"To Dine well is to Live well."-unknown. "Never doubt that the arts of food and conversation go hand in hand." "Chefs need a sense of humor. After all, what other art form, when done perfectly, is guaranteed to turn to shit after 24 hours."-Chef Shevek
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