Saturday, March 24, 2012

Moroccan Orange Walnut Salad

This is the first real salad I learned to make, from the first real cookbook I ever purchased.  It was one in a series of popular Moosewood Cookbooks.  I marveled over every page embellished with Mollie Katzen's handwritten recipes and hand drawn illustrations.  Her style of cooking seemed very au courant to me, having only attended the cooking school of Mom at the time.

The recipe, as published in The Enchanted Broccoli Forest, is designed to feed 6, but could really serve 10 quite nicely at a potluck.  This stripped down version is the way I make it for a weeknight dinner.  My apologies to Mollie.

Morrocan Orange Walnut Salad
Serves 4
Adapted from The Enchanted Broccoli Forest by Mollie Katzen

3 naval oranges
1 tsp honey
1/4 tsp ground cinnamon
4-5 oz mixed salad greens
1/4 cup chopped walnuts
1 Tblsp olive oil
salt and pepper

Slice the peels off the oranges with a serrated knife.  Over a medium-sized bowl, cut on either side of the membranes to release the sections.  Squeeze any excess juice from the membranes or the peels into the bowl.  Discard membranes and peels.  Drizzle the honey and cinnamon over the orange sections.  Let stand for at least 10 minutes to let the flavors mingle.

Clean the greens and spin dry.  Combine them with the walnuts in a large salad bowl. Drizzle the olive oil over the salad and toss.  Season with salt and pepper.

Just before serving add the oranges and all their liquid.  Mix well and serve.

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