Orange-Marcona Almond Salad With Pineapple Granita 4.000

Bill Durgin

Jul 16, 2008

This light and elegant dessert is dairy- and gluten-free.

Micro-herbs are sometimes available at farmers markets; herbs cut into chiffonade may be substituted.

Almond oil has the slightly sweet taste of lightly toasted almonds and should not be confused with almond extract. The oil is available at some Rodman's stores.

Servings: 4
  • 1/2 cup sugar
  • 2 cups pineapple juice
  • 8 small navel or blood oranges, peeled, segmented, seeded and chilled (may substitute blood oranges)
  • 1 cup unsalted Marcona almonds
  • 1 tablespoon almond oil (see headnote)
  • 1/2 cup micro-herbs (may substitute herbs that are rolled and cut into very thin strips (chiffonade)


For the granita: Set up an ice-water bath with ice cubes and cold water; have ready an empty container for chilling the pineapple mixture.

Combine the sugar and pineapple juice in a small saucepan over medium heat; stir until the sugar has dissolved. Transfer the mixture to the container and place in the ice-water bath; let cool to room temperature. Transfer to a flat metal container (such as a brownie pan), cover with plastic wrap (do not let the wrap touch the mixture) and freeze for a few hours, until solid. Use a fork to rake through so the texture becomes flaky. Re-cover and return to the freezer.

For the salad: Toss together the oranges, almonds, almond oil and micro-herbs. Divide among individual plates, then top with some of the granita. Serve immediately.

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Recipe Source

Adapted from "Mantra: The Rules of Indulgence," by Jehangir Mehta (Ecco, 2008).

Tested by Bonnie S. Benwick.

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