Moroccan Appetizer Salad Transatlantique

Name: Moroccan Appetizer Salad Transatlantique
Yield: Serves 4–6
Cuisine: Moroccan
Ingredients: black (ripe) olives; ½ recipe Diced Pepper, Tomato and Onion Salad; ½ recipe Beetroot (Beet) Appetizer Salad (I, II or III); lettuce hearts; 3–4 hard-boiled eggs, quartered; ½ recipe Aubergine (Eggplant) Salad; ½ recipe Glazed Carrot Salad; ½ recipe Potato Salad; thin strips of preserved lemon peel

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

The Transatlantique Hotel in Meknes serves a delicious Moroccan appetizer salad made up of various cooked and raw vegetable salads: beetroot, glazed carrots, aubergine, pepper, tomato and cucumber salad garnished with black olives, hard-boiled eggs and strips of Moroccan preserved lemon.

Ingredients

½ recipe Beetroot (Beet) Appetizer Salad (I, II or III)
½ recipe Diced Pepper, Tomato and Onion Salad

Africa
Morocco
Starter
Fish course
Pescatarian
Mediterranean
Gluten-free

Method

Prepare all the salads according to directions, then chill.
Arrange a small mound of each salad decoratively on a salad plate.
Garnish the Aubergine (Eggplant) Salad and Glazed Carrot Salad with strips of preserved lemon peel, and each dish with olives, hard-boiled egg quarters, and a heart or two of lettuce.