Orange Lettuce & Walnut Salad (shlada Bellech Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 Head: romaine lettuce,
3: Navel or temple oranges,
2 tbsp: Fresh lemon juice,
2 tbsp: Sugar,
1 pinch: Salt,
1/2 tsp: Cinnamon,
1 tbsp: Orange flower water,
3/4 cup: Walnuts, chopped
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp