Orange, cos and feta salad

Name: Orange, cos and feta salad (Salade romaine)
Yield: Serves 4–6
Cuisine: Tunisian
Ingredients: 1 orange, peeled, pith removed, and chopped; juice of 1 orange; 3 tbsp extra-virgin olive oil; salt and ground black pepper, to taste; 1 tbsp red wine vinegar; 100 g (3½ oz) feta cheese, cubed; 1 large Cos lettuce, leaves separated

Salade romaine

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The North African Kitchen

By Fiona Dunlop

Published 2008

About

Tunisia’s original salad ingredient was Cos lettuce (salade romaine), as no other kinds were cultivated there. The firm leaves are perfect in this sweet and salty summer salad.

Ingredients

1 tbsp red wine vinegar
3 tbsp extra-virgin olive oil
salt and ground black pepper<

Africa
Tunisia
Carthage
Vegetarian
Mediterranean
Summer
Gluten-free
North Africa

Method

Combine the vinegar, olive oil, salt and pepper in a bowl to make a vinaigrette, then set aside.
Slice the lettuce finely across the leaves to make strips, put in a salad bowl with the feta and orange, and sprinkle with the orange juice.
Pour the vinaigrette over the salad just before serving, and turn to cover evenly.