Recipe for orange, arugula and date salad with ginger-lime dressing – The Boston Globe

Serves 4

Celebrate citrus season with brightly colored navel oranges in their classic orange hue, along with a rosy navel called Cara Cara, and intense red blood oranges. Add radishes, dates, arugula, frisee, and fresh mint, and toss with a perky ginger-lime dressing.

DRESSING

3 tablespoons lime juice
1 teaspoon honey
1 teaspoon grated fresh ginger
¼ teaspoon coriander seeds, crushed in a mortar or with a rolling pin
Salt and pepper, to taste
2 tablespoons olive oil

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1. In a bowl large enough to hold all the oranges, stir together the lime juice, honey, ginger, coriander, salt, and pepper.

2. Gradually stir in the oil. Taste for seasoning and add more salt and pepper, if you like.

SALAD

1 navel orange
1 Cara Cara orange
3 blood oranges
5 radishes, thinly sliced
8 pitted dates, cut into slivers
2 handfuls (2 ounces) baby arugula
1 bunch frisee, torn into pieces
Salt and pepper, to taste
½ bunch fresh mint, leaves removed (for
garnish)

1. With a serrated knife, trim the ends off each orange. Stand 1 orange flat side down. Use a sawing motion, curving with the shape of the orange, to cut away the pith and peel from top to bottom. Repeat all around the orange until it is peeled. Cut it into rounds. Repeat with the remaining oranges, adding the rounds to the dressing as you cut them.

2. Toss with the dressing, and let stand for 5 minutes. Meanwhile, arrange the salad greens on a
platter.

3. Holding the oranges in place with a spoon, tilt the bowl and drizzle the dressing over the greens. Arrange the oranges, radishes, and dates on top. Pour any remaining juices from the bowl over the salad. Garnish with mint and sprinkle with salt and pepper. Sally Pasley Vargas

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