Moroccan Orange, Romaine, Walnut, and Watercress Salad

Name: Moroccan Orange, Romaine, Walnut, and Watercress Salad
Yield: Serves 6
Cuisine: Morocco
Ingredients: ¾ cup mild olive oil; ½ teaspoon salt; 3 oranges; 1 teaspoon grated lemon zest; 2 teaspoons grated orange zest; 1 tablespoon confectioner’s sugar; 2 tablespoons plus 1 teaspoon fresh lemon juice; 1 large bunch watercress, stems trimmed; ½ cup toasted walnuts, coarsely-chopped; ½ teaspoon cinnamon; 3 tablespoons fresh orange juice; 3 heads romaine, torn into 2-inch pieces

Preparation info

Serves
6

Difficulty
Easy

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.

Ingredients

Citrus Cinnamon Vinaigrette

2 tablespoons plus 1 teaspoon fresh lemon juice
3 tables

Africa
Morocco
Vegan
Gluten-free
Mediterranean

Method

Procedure

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