INGREDIENTS:
For Salad
1 Bibb lettuce
2 carrots, finely shredded or shaved
2 fresh oranges
4 ounces fresh dates, stone removed and cut into lengths
1/4 cup toasted almonds
For Dressing
Juice of 1 to 2 lemons
1 teaspoon sugar
1/4 teaspoon salt
1 tablespoon orange flower water (available at local markets, liquor stores, or World Market)
METHOD:
Separate the lettuce leaves and arrange them on the bottom of the serving bowl or platter. Place the grated carrots in a mound on top of the lettuce leaves.
Peel and segment the oranges and arrange them around the carrot mound. Place the chopped dates on top and sprinkle the toasted almonds over the dates.
Whisk together the lemon juice, orange flower water, sugar, and salt and sprinkle on the salad.
Using a zester, scrape a little of the orange peel over the salad.
VARIATION: In a small saucepan, combine dressing ingredients and heat until hot. Add 1 ounce Grand Marnier and then flame the liquid to burn off alcohol. Pour warm dressing over the salad or allow the mixture to cool to room temperature before serving.
SOURCE: Recipe adapted by Chef Owen Snyder from A Taste of the Sun, by Jacqueline Clark and Joanna Farrow
