0 (0)

Categories: Salads, Vegetarian

Joel Robuchon's orange-date salad

Joel Robuchon's orange-date salad
Mel Melcon / Los Angeles Times

FOOD is almost religion to the French, but never more so than at the holidays. One of the most alluring traditions from a country that invented foie gras and perfected chocolate is reveillon, the late-night feast on Dec. 24, the ... Read more

Total time: 30 minutes, plus chilling time | Serves 8
Note: Adapted from Joel Robuchon. Freeze the dates briefly to aid in slicing.
  • 3 pounds oranges (about 6)
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 10 Medjool dates
  • 1/2 cup roughly chopped walnuts
  • 1 teaspoon orange flower water
  • Mint leaves for garnish

Step 1Over a dish to catch the juice, cut the ends off each orange. Cut away the peel and slice each orange into three-eighths-inch crosswise slices, then cut each slice in half. Combine the sugar and cinnamon in a small bowl. Place the oranges in a large bowl and sprinkle with the sugar and cinnamon, stirring to coat.

Step 2Cut the dates into one-fourth-by-one-fourth-by-2-inch long strips, and add them to the oranges. Add the walnuts and orange flower water and gently stir to combine.

Step 3Place in a serving dish, and garnish with a few mint leaves. Chill well before serving.

Each serving:
238 calories; 3 grams protein; 51 grams carbohydrates; 5 grams fiber; 5 grams fat; 0 saturated fat; 0 cholesterol; 2 mg. sodium
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Salads
The Exchange’s Spring Pea Salad with Pistachio Pipian
Grilled apple salad with blue cheese and maple vinaigrette
Kale Caesar
Japanese Potato Salad