Date and Orange Salad - Salata Letchini

by Daniel Rogov

1 head lettuce
2 Tbsp. each lemon juice, sugar and orange juice
1 Tbsp. orange flower water (optional)
pinch of salt, ground cinnamon to taste
3 large navel oranges, peeled and separated into sections
125 gr. dates, chopped
50 gr. blanched almonds, toasted and chopped

Separate the tender leaves of the lettuce and wash well. Drain, pat dry, shred and place in a salad bowl. Chill.

Mix together the lemon juice, orange juice, orange flower water, sugar, salt and 1/2 tsp. of the cinnamon.

To serve, pour most of the dressing over the lettuce and toss. Arrange the orange sections over the lettuce leaves and then top with the dates and almonds. Sprinkle over the remaining dressing and dust gently with cinnamon.

Serves 6.

Daniel Rogov is the restaurant and wine critic for the daily newspaper Ha'aretz. He is also the senior writer for Wine and Gourmet Magazine and contributes culinary and wine articles to newspapers in Europe and the United States.