Fast Recipes

Cress salad

An Ottolenghi-ish salad brimming with goodness, and a sweet and tangy date dressing.

By Brigitte Hafner
  • Serves 6
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This salad, made with orange, greens, crisp pita and sumac, is a twist on a Yotam Ottolenghi original. It lends itself particularly well to variation – try different combinations of cress and bitter greens including watercress, mizuna, baby mustard leaves, purslane, frisée and witlof.

Ingredients

  • 1 large pita bread
  • Olive oil, for drizzling
  • ½ red onion, very thinly sliced on a mandoline and soaked in cold water (5 minutes)
  • 300 gm mixed leaves, such as watercress, purslane, witlof, baby frisée, rocket and baby spinach
  • 3 oranges, peeled and thinly sliced into rounds
  • 6 medjool dates, pitted
  • ¼ cup mint, coarsely chopped
  • ¼ cup coriander, coarsely chopped
  • 1 tbsp sumac (or to taste)
  • 100 gm blanched almonds, roasted and coarsely chopped
Date dressing
  • 3 medjool dates, pitted
  • 10 gm ginger (about 2cm), thickly sliced
  • ½ tsp coriander seeds
  • 2 tsp sherry vinegar
  • 1½ tbsp extra-virgin olive oil
  • ¼ preserved lemon rind, rinsed and finely chopped
  • Juice of ½ lemon (or to taste)

Method

  • 1
    Preheat oven to 150°C. For date dressing, combine dates, ginger and coriander seeds in a saucepan over medium heat, add just enough water to cover, and simmer until dates are soft (10-12 minutes). Remove from heat, then transfer dates to a blender with vinegar, oil, preserved lemon and lemon juice and blend until smooth. Season to taste, adding more lemon juice if needed (dressing should be quite tangy).
  • 2
    Meanwhile, drizzle pita with olive oil and bake on an oven tray until golden brown (10-12 minutes). Cool briefly, then break into pieces.
  • 3
    Drain onion, combine with remaining ingredients, except pita bread, in a bowl, add a little dressing and toss to coat. Serve salad with crisp pita and remaining dressing.