The Food Of Morocco
Blood Orange, Lettuce and Toasted Almond Salad
Page 63
Cuisine: Moroccan/Algerian/Tunisian | Course Type: Salads
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Recipe Reviews
Queezle_Sister from Salt Lake City, UT
Excellent salad, and so easy. I was pleased to find blood oranges (a bit of a hunt in Utah), and this recipe was a great spot to use them. The dressing was good as long as the orange flower water is kept to a minimum. I find that this stuff is so perfume-like it can make the food difficult to eat.
Peckish Sister from Central, FL
What a lovely showpiece for beautiful blood oranges! I used the baby greens as in the salad on the previous page. There would have been a greater color contrast if you used the recommended baby romaine lettuce, but the red greens complemented the blood oranges nicely too. I chopped my almonds instead of crushing them and I kept thinking I was biting a lemon seed. The dressing was great, but next time I would prefer it on the greens instead of over the sliced oranges. I also am finding that I am not a fan yet of orange flower water, but being in the middle of an orange grove in full flower I realized it smells how the water tastes, so I am still trying (to like it). This salad bears repeating.
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