Adapted from Levena Cooks
I was looking for a salad to go with my lamb stuffed vegetables and this one struck my fancy. The tangy citrus should offset the oiliness of the lamb quite nicely. I chose Cara cara oranges, because they are seedless and the pink color should look nice with the red and white of the radishes. I decided to add some celery for the extra crunch.
After Dinner Note: I was very disappointed with the oranges I had bought. They had been frost damaged, but you could not tell until you had opened them. I salvaged what I could, but the result was still below par.
Question: Why is below par a good thing in golf and a bad thing in cooking?
Karl’s Moroccan Salad
2 romaine hearts, coarsely chopped
2 stalks celery, coarsely chopped
3 seedless oranges, zested, peeled, and coarsely chopped
1 bulb fennel, sliced very thinly
1 cup red radishes, sliced very thinly
2 Tbs. extra virgin olive oil
2 Tbs. lemon juice
1 Tbs. orange flower water
1 tsp. orange zest
1 tsp. sugar
¼ tsp. black pepper
Pinch Kosher salt
¼ cup mint leaves, sliced thin
1. Place all salad ingredients in a large bowl.
2. Put the dressing ingredients in a small jar and shake until the sugar has completely dissolved.
3. Pour the dressing over the salad and toss to coat.
4. Let the salad meld, at room temperature, for twenty minutes.
5. Toss a final time to redistribute the dressing and transfer to a decorative salad bowl.
6. Pick out a few pieces of the radish and orange to place on top as garnish and finish garnishing with the mint.