These freshly-picked yellow dates are a special variety that only appear briefly at the market in late summer. Dried dates are available all year long.
Dried Date, Orange and Pomegranate Salad Adapted from Joel Robuchon
My friend, Marisa Berry, who helps me edit this site, is an avid student of culinary history. She told me that the delicious combination of dates and pomegranates has been used in sweet and savory dishes since the Renaissance. Valencia oranges work well in this recipe because they're juicy--sometimes I add mandarins or tangerines to vary the mix.
Ingredients 3 pounds oranges (about 6) or other citrus 3 tablespoons sugar, or more, depending upon sweetness of fruit 1 teaspoon cinnamon 10 Medjool dates, chopped 3 tablespoons pomegranate seeds 1/2 cup walnuts, toasted and coarsely chopped 1 tablespoon mint, finely chopped
Directions Peel the oranges over a bowl to catch the juice, removing all of the pith and seeds. Slice them into 1/2 inch rounds and place in a serving bowl with their juice. (There should be a good amount of juice at the bottom of the bowl. If there isn't, squeeze an extra orange). In a small bowl mix the cinnamon with the sugar, adding it to the oranges. Stir in the dates and mint. Chill for approximately thirty minutes. Sprinkle with the pomegranate seeds and walnuts just before serving.
