Orange and Walnut Salad
Morocco's oranges are renowned for their distinctive sweetness, but they're not common here. Use good California or Florida navels or clementines (you'll need six or eight) instead. Removing the thin membranes from the individual segments is an optional refinement. 3 navel oranges Juice of 1 orange Juice of 1 lemon 1 tablespoon sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 tablespoon extra virgin olive oil
- 1 small head of romaine lettuce, chopped
- 1 cup chopped walnuts, lightly toasted
- Chopped fresh cilantro leaves for garnish
Instructions:
- Peel the oranges with a knife, removing the peel and, if you like, the white membrane, then separate into segments.
- Whisk together the orange juice, lemon juice, sugar, cinnamon, salt, and oil. Toss with the lettuce; taste and adjust the seasoning. Serve topped with the orange pieces, walnuts, and cilantro.