Arugula Orange Fennel Salad

SERVES 6 (SEE PHOTO ON PAGE 64)

Peppery, bitter arugula and cool, crisp, anise-y fennel are touted as digestive wonders, while orange slices and dates lightly perfumed in orange-blossom water seduce any post-meal sweet tooth. Top with a handful of toasted pumpkin seeds and pomegranate seeds for crunch, if you like. This salad is best tossed and served right away.

2 tsp unsalted pumpkin seeds,

or any nuts or seeds of choice

2 medium oranges

5 Medjool dates, chopped

⅛ tsp orange-blossom water

4 oz arugula (about 5 cups)

1 large fennel bulb, thinly sliced

2 tbsp olive oil (plus more as needed)

1 tbsp fresh lemon juice or red wine vinegar

(plus more as needed)

Kosher salt

Ground black pepper Pomegranate seeds (optional) Golpar (Persian hogweed, optional)

In a small pan, lightly toast pumpkin seeds over medium heat, stirring frequently so they don’t burn, until fragrant (about 5 minutes). Set aside to cool.

Cut off ends of oranges. Place an orange on your cutting board and cut around the skin and white pith, following the natural curve of the fruit. Slice in rounds and place slices and dates in a shallow bowl. Repeat with remaining orange. Drizzle orange-blossom water over oranges and dates, and place in the fridge for 10 minutes (but not any longer as they’ll release too much juice).

In a mixing bowl, toss arugula and fennel with oil, lemon juice or vinegar, ½ tsp salt, and pepper to taste. Taste and toss to your liking. Place arugula and fennel on a platter and top with the orange slices (and any juices) and dates. Scatter pumpkin seeds and pomegranate seeds on top.

Sprinkle with a little golpar (if using), and serve right away.