Here, buttery Spanish Marcona almonds, available in specialty-food stores, contrast nicely with the sweet Medjool dates and tangy citrus used in this wintertime salad. If you like, you can substitute burgundy-fleshed blood oranges for the navel oranges.
- Extra-virgin olive oil, 2 tablespoons
- Fresh grapefruit juice, 1 tablespoon
- Raspberry vinegar, ½ teaspoon
- Sea salt or kosher salt, ¼ teaspoon
- Freshly ground pepper, ¼ teaspoon
- Grapefruits, 2
- Navel or Valencia oranges, 3
- Medjool dates, 6, each pitted and cut lengthwise into 6 pieces
- Small arugula leaves, 1 cup
- Marcona almonds, 2 tablespoons
serves 4 – 6
In a large bowl, combine the olive oil, grapefruit juice, vinegar, salt, and pepper and mix well with a fork to make a vinaigrette. Working with 1 grapefruit at a time, and using a large knife, cut off a slice from the top and bottom of the fruit to expose the flesh. Stand the grapefruit on a flat end and, following the curve of the fruit, cut away all the peel and white pith. Working over a clean bowl, cut along both sides of each segment to free it from the membrane and let it fall into the bowl. Repeat to section the oranges. Using the tip of a knife, dislodge and discard any seeds in the citrus segments, then cut the segments in half. (The citrus fruits can be sectioned up to 4 hours in advance, covered, and refrigerated until you are ready to continue.) Using a slotted spoon, transfer the citrus segments to the bowl with the vinaigrette. Add half of the dates and the arugula leaves. Gently toss the ingredients to coat them with the vinaigrette. Divide the salad evenly among chilled salad plates, garnish with the remaining dates and the almonds, and serve right away.