Moroccan Orange-Walnut Salad

A few years ago I was involved in a Moroccan/North African dinner which presented me with a problem. I'm not much on spicy foods and neither is my family. But with a little research and luck I did manage to make a wonderful dinner. One very happy result was the Moroccan Orange-Walnut Salad. I only eat a few salads and this is one and I just love it! It is delicious and perfect with a heavy garlic chicken dish such as my Roasted Chicken. And no matter how much salad I make we eat all of it..every last bit!!

I do not veer from the original recipe except that I do not take the time to remove the membrane from the orange slices. I see no sense in taking an hour of my time to remove an extremely thin membrane that when drizzled with EVOO totally disappears any how. And I lightly toast the walnuts in about 1 TBL EVOO. Nuts burn quickly so we careful and as soon as they brown just a bit, remove and cool before adding to the salad.








Moroccan Orange-Walnut Salad
Recipe adapted from "The New Enchanted Broccoli Forest" by Mollie Katzen

6 lrg Oranges
1 tbl Honey
1/2 tsp Cinnamon
1 lb Mixed salad greens, clean,dry,chill
1/2 cup Thinly sliced red onion
1 cup Thinly sliced radishes
3 tbl Extra virgin olive oil
Salt, to taste
Freshly ground black pepper
1 cup Toasted walnut halves (or chopped toasted walnuts)

1. At least one hour ahead, peel and section the oranges, using a serrated knife. First cut off the polar ends of the peel, then slice the peel off the sides. With a gentle sawing motion, cut in one side of the membrane, and out the other, releasing each orange section into a bowl. Squeeze all excess juice from the remaining membrane into the bowl as well, and pick out the seeds if necessary. Discard the membrane.

Drizzle honey if desired, and sprinkle cinnamon over the orange slices.

When you are finished drizzling and sprinkling, cover the bowl and let it stand at room temperature at least one hour.

2. Shortly before serving, toss the greens in a large bowl with the onion radishes and olive oil. Season to taste with salt and fresh ground black pepper.

3. Just before serving, add the oranges with all their liquid, and toss well.

4. Serve topped with walnuts.






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