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Orange Lettuce & Walnut Saladfruits, salads, grains 1 head romaine lettuce 3 navel or temple oranges 2 tablespoon fresh lemon juice 2 tablespoon sugar 1 pinch salt 1/2 teaspoon cinnamon 1 tablespoon orange flower water 3/4 cup walnuts; chopped 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. From _Couscous and Other Good Food from Morocco_ by Paula Wolfert. New York: Harper & Row, Publishers, Inc., 1987. Pp. 81-82. ISBN 0-06-091396-7. Typed for you by Cathy Harned.
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