Orange, date and almond salad

 

                Morrocan oranges are sweet and very juicy. They are delicious just as they are, and superb in salads and sweet dishes. Look for oranges with a thin, brightly colored skin. Orange-flower water is available from pharmacies and Asian grocery stores. Rosewater can be substituted. Pomegranate seeds offer a pretty alternative to dates.

Serves 4

• Inner leaves of a romaine (cos) lettuce
• 3 navel oranges
• 15 ml lemon juice
• 15 ml orange-flower water
• 30 ml sugar
• 2 ml ground cinnamon
• 8 fresh dates, pitted and sliced lengthwise
• 60 ml blanched almonds, slivered or chopped

1. Wash and dry the lettuce leaves, place in a plastic bag and chill in the crisper drawer of the refrigerator.
2. Peel off the orange skin with a small knife, ensuring all white pith is removed.
3. Separate the segments and remove the membranes over a bowl to catch the juice.
4. Place the segments in a bowl ; queeze out and save any juice remaining in the orange membranes.
5. Mix together the orange juice, lemon juice, orange-flower water, sugar and cinnamon ; spoon the mixture over the orange segments and chill until required.
6. Arrange the lettuce leaves on a serving dish, then place the orange segments on top ; sprinkle with the dates and almonds.

BON APPÉTIT