Moroccan Orange Salad Food

SPICY ORANGE SALAD, MOROCCAN STYLE

Steps:

• Peel the oranges, paring away all the exterior white pulp. Cut each orange into 8 wedges. Cut each wedge into 1-inch pieces. Set aside.
• Place the cayenne, paprika, garlic, olive oil and vinegar in a salad bowl. Add salt and pepper to taste and whisk to combine. Add the oranges, parsley and olives. Toss gently to blend. Serve cold or at room temperature.

MOROCCAN ORANGE SALAD

Steps:

• Slice oranges into bite-size chunks; place into bowl with chopped dates.
• Add lemon juice, cinnamon, and sugar (if using) and toss to coat fruit.
• Stir in almonds and pour orange juice over all.
• Cover and refrigerate, and serve chilled.

MOROCCAN ORANGE AND RADISH SALAD

Steps:

• Peel oranges, removing white pith; slice thinly.
• Slice radishes thinly.
• Overlap alternate slices of orange and radish around edge of serving plate; overlap remaining slices in center.
• Top with onion and olives; drizzle with dressing.
• Lemon dressing:.
• Combine all ingredients in screw-top jar; shake well.

MOROCCAN ORANGE & DATE SALAD

Steps:

• Chill the oranges for at least 1 hour.
• Add the dates.
• Combine all the dressing ingredients, pour over the oranges, and toss to coat.
• Let stand for about 10 minutes.
• Divide the oranges between serving plates or arrange in overlapping sections on a serving platter.
• Sprinkle with the almonds.

MOROCCAN ORANGE-BLOSSOM SCENTED CARROT SALAD

Steps:

• Bring a large pot of generously salted water to a boil over high heat.
• While you're waiting for your water to boil, Stir together 1 tsp of the orange blossom water and all other ingredients except for the carrots and parsley in a medium mixing bowl. Set dressing mixture aside.
• Once your water is at a full rolling boil, add the carrots and cook until tender but still a bit crisp (I'm guessing about 10 minutes for this, because the carrots are so thin, but you'll have to check them as they cook so you don't end up with mushy carrots). When the carrots are done to your liking, drain them and add them to the dressing bowl, tossing to coat thoroughly. At this point, if you can fit the mixing bowl in your freezer, do so. If, like me, you can't even fit a cereal bowl in your freezer, dump the dressed carrots into a large freezer bag and seal tightly (don't want your freezer smelling like Moroccan dressing, even if it does contain orange blossom water!), and place in the freezer.
• Allow the mixture to chill for about 15 to 20 minutes, tossing once or twice. Remove from the freezer and pour into a serving bowl if using a freezer bag.
• Toss mixture once more with the remaining orange blossom water. Salt to taste, if desired (if you salted your water enough for the carrots, you may not need any additional salt).
• Serve either slightly chilled or at room temp, sprinkled with the parsley.

MOROCCAN ORANGE SALAD

Steps:

• In a small bowl combine lemon and orange juices, confectioners' sugar, extract and cinnamon.
• Arrange lettuce leaves on a serving plate. Layer oranges decoratively onto plate. Spoon juice/sugar mixture over the oranges and sprinkle with almonds and fresh dates. Chill until serving.

SPICY ORANGE SALAD, MOROCCAN STYLE

Steps:

• Peel the oranges, paring away all the exterior white pulp. Cut each orange into 8 wedges. Cut each wedge into 1-inch pieces. Set aside.
• Place the cayenne, paprika, garlic, olive oil and vinegar in a salad bowl. Add salt and pepper to taste and whisk to combine. Add the oranges, parsley and olives. Toss gently to blend. Serve cold or at room temperature.

MOROCCAN ORANGE AND OLIVE SALAD

Steps:

• Heat a small heavy frying pan, add the cumin seeds and dry-fry until fragrant. Tip into a grinder and grind to a powder.
• Remove the zest from 1 of the oranges with a zester and set aside. Peel the oranges with a sharp knife, carefully removing all the pith. Working over a bowl to catch the juice, cut out the segments from the oranges and discard any seeds. Put the oranges and olives into the bowl.
• Whisk or shake together the oil, Harissa and roast cumin. Add salt to taste, then pour the dressing over the oranges and olives and toss together.
• Arrange the lettuce leaves in a serving bowl. Add the orange and olive mixture. Garnish with the reserved orange zest and dill sprigs and serve.