Blood orange, date, and Parmesan salad with almond oil from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 196) by Amanda Hesser

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Accompaniments: Moroccan chicken smothered in olives; Buttermilk roast chicken; Crispy chickpeas with ground meat

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on January 26, 2018

    Agree completely that this salad is EVERYTHING. This is a Suzanne Goin recipe, and I have yet to be disappointed with any of her salads. This one really delivers too. We used Cara Cara oranges in place of the blood oranges. Magnificent.

  • Yildiz100 on December 30, 2017

    Wow. This is both delicious and beautiful. The best thing I have made in a while. The textures, the sweet and sour of the dates and oranges- it is just everything. I splurged and actually bought the almond oil (my first "fancy" nut oil) and it is lovely. Nutty and just barely reminiscent of sesame oil from the toasting of the almonds. It really took the salad to the next level, but I think if someone didn't want to invest in almond oil this salad would still be worth making with a good olive oil.

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