Moroccan Appetizer Salad Transatlantique

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

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
Preserve
Fish course
Starter
Pescatarian
Gluten-free
Mediterranean

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.