Orange Lettuce & Walnut Salad (Shlada Bellech Recipe




Orange Lettuce & Walnut Salad (Shlada Bellech Ingredients

1 head romaine lettuce
3 navel or temple oranges
2 tbsp fresh lemon juice
2 tbsp sugar
1 pinch salt
1/2 tsp cinnamon
1 tbsp orange flower water
3/4 cup walnuts, chopped

A Recipe for
Orange Lettuce & Walnut Salad (Shlada Bellech

 

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Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.




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Orange Lettuce & Walnut Salad (Shlada Bellech

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Orange Lettuce & Walnut Salad (Shlada Bellech Directions

Wash lettuce and section into leaves, discarding the tough outer ones.
Drain; wrap in paper towels to dry. Store in refrigerator until
needed.

Peel oranges and remove all outside membranes, using a small serrated
knife and employing a seesaw motion. Section the oranges by cutting
away all the membranes from the orange flesh. As you work, lift out
each section and place in a small mixing bowl. Squeeze the juice
from the remainder of the orange over the sections to keep them
moist. Cover; keep chilled.

Make a dressing by mixing the lemon juice, sugar, salt, cinnamon,
orange flower water and 2 tb. of the orange juice. Blend well, then
taste. The dressing should be sweet.

Just before serving, shred the lettuce and arrange in a glass serving
dish. Pour the dressing over it; toss. Make a design around the edges
with overlapping sections of orange, then sprinkle the salad with the
chopped walnuts and dust with more cinnamon. Serve immediately.

Variation: Prepare as above, using 3/4 cup chopped dates and almonds
in place of the chopped walnuts.

From _Couscous and Other Good Food from Morocco_ by Paula Wolfert. New
York: Harper & Row, Publishers, Inc., 1987. Pp. 81-82. ISBN
0-06-091396-7. Typed for you by Cathy Harned.

Serves: 6

 

 

 

 

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