Joel Robuchon's orange-date salad

Time 30 minutes
Yields Serves 8
Joel Robuchon’s orange-date salad
(Mel Melcon / Los Angeles Times)

Over a dish to catch the juice, cut the ends off each orange. Cut away the peel and slice each orange into three-eighths-inch crosswise slices, then cut each slice in half. Combine the sugar and cinnamon in a small bowl. Place the oranges in a large bowl and sprinkle with the sugar and cinnamon, stirring to coat.


Cut the dates into one-fourth-by-one-fourth-by-2-inch long strips, and add them to the oranges. Add the walnuts and orange flower water and gently stir to combine.


Place in a serving dish, and garnish with a few mint leaves. Chill well before serving.

Adapted from Joel Robuchon. Freeze the dates briefly to aid in slicing.

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