| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Fruits, Vegetables | Moroccan | Salads, Moroccan, Nuts, Fruits, Vegetables | 6 | Servings |
INGREDIENTS
| 1 | Head romaine lettuce | |
| 3 | Navel oranges -=OR=- | |
| 3 | Temple oranges | |
| 2 | tb | Lemon juice |
| 2 | tb | Sugar |
| 1 | pn | Salt |
| 1/2 | ts | Cinnamon |
| 1 | tb | Orange flower water |
| 3/4 | c | Walnuts, chopped |
INSTRUCTIONS
Wash lettuce and section into leaves, discarding the tough outer ones. Drain; wrap in paper towels to dry. Store in refrigerator until needed. Peel oranges and remove all outside membranes, using a small serrated knife and employing a seesaw motion. Section the oranges by cutting away all the membranes from the orange flesh. As you work, lift out each section and place in a small mixing bowl. Squeeze the juice from the remainder of the orange over the sections to keep them moist. Cover; keep chilled. Make a dressing by mixing the lemon juice, sugar, salt, cinnamon, orange flower water, and 2 tb. of the orange juice. Blend well, then taste. The dressing should be sweet. Just before serving, shred the lettuce and arrange in a glass serving dish. Pour the dressing over it; toss. Make a design around the edges with overlapping sections of orange, then sprinkle the salad with the chopped walnuts and dust with more cinnamon. Serve immediately. Variation: Prepare as above, using 3/4 cup chopped dates and almonds in place of the chopped walnuts.
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