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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Belgian >> Belgian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. *Note: specifically the [inner white] stalks of celery plus the leaves. The celery stalks are thinly sliced on a diagonal. | 2. Tip: To make slicing the Medjools easier, run your knife under hot water before slicing. | 3. For the dressing, whisk all of the ingredients in a small bowl. | 4. To make individual salad stacks, place radish slices in a circle in the middle of a salad plate. | 5. Then build up as you go, adding oranges slices, endive slices, celery slices and leaves, dates, pistachios (or pecans) and fresh mint leaves. Repeat with remaining three dishes. | 6. Drizzle with dressing, and garnish with orange zest, celery leaves and fresh mint. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	1	tablespoon		-	-	-	-
rice vinegar	1	tablespoon	unseasoned used unseasoned	-	-	-	-
orange juice	2	tablespoons	squeezed	13.95	3.2239999999999998	0.217	0.062
honey	2	teaspoons		-	-	-	-
rose water	1/2	teaspoon		0.0	0.0	0.0	0.0
orange zest	1	teaspoon	grated	-	-	-	-
salt black pepper			ground	-	-	-	-
radish	6	cup	sliced	111.36	23.664	4.7328	0.696
valencia orange	2		peeled sectioned	-	-	-	-
belgian endive	3	cups	sliced	-	-	-	-
celery	2	stalks		20.48	3.8016	0.8832	0.2176
date	6		pitted slivered	2487.24	661.7646	21.609	3.4398
pistachio	1/4	cup	roasted changed	172.2	8.3548	6.1992	13.9359
mint leaf	16			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.