Moroccan Orange, Romaine, Walnut, and Watercress Salad

Preparation info

  • Serves


    • Difficulty


Appears in

Back to Square One

By Joyce Goldstein

Published 1992

  • About

This light and refreshing salad is a hybrid from the Morocco of my mind: California cuisine meets North Africa, felicitously. Try adding a few whole mint leaves to the greens as well.


Citrus Cinnamon Vinaigrette

  • 2 tablespoons plus 1 teaspoon fresh lemon juice
  • 3 tables



For the vinaigrette, whisk together all the ingredients in a small bowl.

Cut off both ends of the oranges and then cut off the peel and all of the bitter white pith. Cut between the membrane and flesh to remove the orange segments.

To serve, toss the romaine, watercress, and walnuts with most of the vinaigrette and divide among 6 salad plates. Place the orang