I’ve booked my ticket back to Beijing, which means I’m going back in a little over a month. Mixed feelings (as usual) about me moving back, but I’m mostly feeling excited. This upcoming month I’ll be very busy studying for a big Chinese test, hanging out with friends and visiting family, teaching little kids Chinese (culture) as my internship, but mostly I’ll be cooking up a storm and posting it either on this blog, or on my youtube channel.
Let’s talk about this salad. Actually, there’s not a lot to tell, accept that it’s a recipe from Ottolenghi’s Jerusalem, and knowing this should be enough reason to try it out. Ottolenghi is a genius when it comes to comparing exciting textures, pungent flavors and gorgeous colors. I haven’t heard anyone reviewing his latest book in a negative way, and I will definitely not be the first.
Recipe adapted from Jerusalem: a Cookbook by Yotam Ottolenghi & Sami Tamimi.
1 tbsp white wine vinegar
1/2 medium red onion, thinly sliced
100 g pitted medjool dates, quartered lengthwise
4 tbsp olive oil
75 g whole unsalted almonds, coarsely chopped
2 tsp sumac
1/2 tsp chile flakes
150 g spinach leaves
4 tbsp freshly squeezed lemon juice
Put the vinegar, onion and red dates into a bowl. Add a pinch of salt and mix well with your hands. Leave to marinate for 20 minutes, then drain any residual vinegar.
Meanwhile, heat the olive oil in a pan over medium heat. Add the almonds and cook for 4-6 minutes, stirring all the time. Remove from the heat and mix in the sumac, chile flakes, and 1/4 tsp salt. Set aside to cool.
When you are ready to serve, toss the spinach leaves with the almonds in a large mixing bowl. Add the dates and the red onion, the lemon juice and another pinch of salt. Taste for seasoning and serve immediately.