almond-date salad

February 17, 2012
One of the happiest days of my life was the day I was introduced to this salad.  When my eyes met those perfectly green leaves, I fell head over heels in love and haven't looked back since.  

The real story is that the culinary masterminds that are Austin's finest caterers (known as Word of Mouth Catering) were contributing to an event with which I was involved.  I had the lovely chance to play in the background, elbow-deep in edibles and helped throw together the components of this salad.  My sweet friend, Myra, who is the GM at WOM says their recipe was adapted from Sunday Suppers at Lucques

My version varies slightly from the original.  The difference being... they used arugula, I used spinach.  They used blood oranges, I used naval.  They used gorgeous shaved parmesan, but I kept mine vegan without.  Oh, and my almonds are slivered.  Theirs?  Whole.  

Other than that, pretty spot on.  Clearly, this is a perfect salad to adjust to your own preferences.
It's dressed simply with a drizzle of almond oil and freshly squeezed orange juice, then perfectly salted for an amazing combination of flavors.  I refuse to write a formal recipe for this, as it's more of a "feel it out" sort of situation.  I find those work best, anyway.  

Here's to your new favorite salad!  May it balance...err... negate all the chocolate you've eaten this week.  

Almond-Date Salad

vegan, gluten-free
{Inspired by Word of Mouth Catering who adapted from Sunday Suppers at Lucques}

spinach, rinsed and chopped
naval oranges, peeled and sliced
dates, pitted and quartered
almonds, roasted and slivered
course sea salt, to taste
orange juice, freshly squeezed
almond oil, to taste

p.s.   I'm writing this from my new computer!  Life is whole once again!


london bakes said...

Such a lovely combination of flavours, colours and textures.

Tip Top Shape said...

This looks fantastic!!

onceuponarecipe said...

Just lovely. :)

Leslie said...

Looks delicious Jess ;)


Kelsey said...

LOVE this flavor combination. I think I may add some thinly sliced shallots because I like the sweet/acidic combination, but WOW! Thanks for sharing :-)

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