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Lettuce and Orange Salad

Another Moroccan orange salad. Argan is the preferred oil for it in Morocco, but you could also try hazelnut, walnut, or sesame oil.

Recipe information

  • Yield

    serves 4

Ingredients

1 curly endive or 2 Bibb lettuces cut into ribbons
Juice of 1/2 orange
Juice of 1/2 lemon
1/2 tablespoon orange-blossom water
2 tablespoons argan, hazelnut, walnut, or sesame oil
Salt
2 oranges (sweet or sour), peeled and sliced

Preparation

  1. Step 1

    Dress the lettuce with a mixture of orange and lemon juice, 1/2 tablespoon orange blossom water, 2 tablespoons oil, and a little salt. Scatter in a wide serving dish.

    Step 2

    Lay the oranges on top.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsSaladMoroccanNorth AfricanAfricanOrangeCitrusFruitEndiveChicoryLeafy GreensVegetableLettuceStarterSideDinnerDairy FreeGluten FreeVeganVegetarianEasyQuick5 Ingredients or FewerCookbooks
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