Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
This refreshing, North African-inspired salad is a good antidote to the richness of traditional holiday fare and is excellent with cols, turkey, chicken, and duck. It's also good with feta and other fresh cheeses. Lightly toasting the cardamom seeds develops their citrusy fragrance.
Ingredients[]
- 1/2 teaspoon cardamom seeds, toasted
- 1/4 cup low-fat buttermilk
- 1 tablespoon extra virgin olive oil
- 2 teaspoons chopped fresh mint
- 1 teaspoon grated lemon rind
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 12 Belgian endive leaves
- 3 cups blood orange sections
- 1 cup thinly sliced radish
- 1 cup thinly vertically sliced red onion
- 1/2 cup thinly sliced pitted dates (about 5 whole)
- 4 teaspoons chopped fresh mint
Directions[]
- To prepare dressing, place cardamom in a spice or coffee grinder; process until finely ground.
- Combine cardamom, buttermilk and next 5 ingredients.
- To prepare salad, arrange 3 endive leaves on each of 4 salad plates.
- Top each with 3/4 cup orange, 1/4 cup radish, 1/4 cup onion, 2 tablespoons dates, and 1 teaspoon mint.
- Drizzle each serving with 1 tablespoon dressing.
Yield: 4 servings