Fennel date and citrus salad
Ingredients
- For the dressing
- 2 teaspoons fennel seeds
- 1/2 teaspoon cumin seeds
- 1/8 teaspoon cardamom seeds
- 1 teaspoon lemon juice
- 1 tablespoon blood orange juice
- 1 clove garlic, minced
- 1 tablespoon blood orange juice
- 2 tablespoons olive oil
- 1 teaspoon buttermilk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- For the salad
- 4 cups baby arugula
- 1 fennel bulb, thinly sliced
- 1 watermelon radish, thinly sliced
- 1/4 cup fresh mint, chopped
- 4 Medjool Dates, pitted and sliced
- 2 small blood oranges, peeled and cut into rounds
- 1/4 cup toasted pistachios, chopped
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