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4 to 6
Easy
Published 1992
This salad has a North African feel to it. The recipe may have entered the culinary vernacular with the Sephardic Jews in Charleston. In Morocco the salad would include cinnamon. Blanched thinly sliced onions are a welcome addition as well.
On a cutting board, slice the top and bottom off each orange with a thin, sharp knife. Slice the peel and white pith of the orange away from the orange, cutting into the flesh as little as possible. Over a mixing bowl, with the orange held in one hand, cut each orange section free from all membranes. Begin by making a slice as close as possible to one of the membranes, down to, but not into, th