Orange, Date, and Endive Salad with Lemon-Cardamom Dressing

This refreshing, North African-inspired salad is a good antidote to the richness of traditional holiday fare, and is excellent with cold turkey, chicken, and duck. It's also good with feta and other fresh cheeses. The cardamom seeds are toasted lightly and develop a citrusy presence.

Yield:

4 servings

Recipe from

Nutritional Information

Calories 187
Caloriesfromfat 20 %
Fat 4.1 g
Satfat 0.7 g
Monofat 2.8 g
Polyfat 0.4 g
Protein 3.2 g
Carbohydrate 38.2 g
Fiber 7 g
Cholesterol 1 mg
Iron 1 mg
Sodium 179 mg
Calcium 112 mg

Ingredients

Dressing:
1/2 teaspoon cardamom seeds, toasted
1/4 cup low-fat buttermilk
1 tablespoon extravirgin olive oil
2 teaspoons chopped fresh mint
1 teaspoon grated lemon rind
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Salad:
12 Belgian endive leaves
3 cups blood orange sections
1 cup thinly sliced radishes
1 cup thinly vertically sliced red onion
1/2 cup thinly sliced pitted dates (about 5 whole)
4 teaspoons chopped fresh mint

Preparation

To prepare dressing, place cardamom in a spice or coffee grinder; process until finely ground. Combine the cardamom, buttermilk, and next 5 ingredients (buttermilk through pepper).

To prepare salad, arrange 3 endive leaves on each of 4 salad plates. Top each with 3/4 cup orange sections, 1/4 cup radish, 1/4 cup onion, 2 tablespoons dates, and 1 teaspoon mint. Drizzle each serving with 1 tablespoon dressing.

Note:

December 2003