Fennel, date and citrus salad

February 24, 2017
0 Ratings
Photo by Renee Lynn Frojo
  • Serves 2
Author Notes

The dressing on this layered wintery salad highlights many of the Indian spices that have been cropping up in my kitchen recently. The dates add wonderful sweet notes that highlights the fennel and balances the sharp, spicy flavors of the arugula and radish. The buttermilk in the dressing can be omitted if you don’t have it, but I think it lends a creaminess that makes it more substantial for full meal. —Renee Lynn Frojo

What You'll Need
  • For the dressing
  • 2 teaspoons fennel seeds
  • 1/2 teaspoon cumin seeds
  • 1/8 teaspoon cardamom seeds
  • 1 teaspoon lemon juice
  • 1 tablespoon blood orange juice
  • 1 clove garlic, minced
  • 1 tablespoon blood orange juice
  • 2 tablespoons olive oil
  • 1 teaspoon buttermilk
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • For the salad
  • 4 cups baby arugula
  • 1 fennel bulb, thinly sliced
  • 1 watermelon radish, thinly sliced
  • 1/4 cup fresh mint, chopped
  • 4 Medjool Dates, pitted and sliced
  • 2 small blood oranges, peeled and cut into rounds
  • 1/4 cup toasted pistachios, chopped
  1. In a small skillet over low heat, toast the fennel, cumin and cardamom seeds until fragrant. Transfer to a coffee grinder or pestle and mortar and grind until just crushed. It doesn’t have to be a fine powder.
  2. Transfer to a jar, add the remaining dressing ingredients and shake to combine.
  3. In a large salad bowl, toss together the arugula, fennel, radish, mint and dates. Pour half of the dressing over it and toss.
  4. Place the oranges on top and drizzle the remaining dressing over the oranges. Garnish with the pistachio and serve.
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