This refreshing Moroccan salad combines crisp Romaine (cos) lettuce with sliced oranges. Adjust the sugar and orange flower water to your own tastes. The oranges will macerate as the salad chills, but if you'd like the salad to be extra juicy, include the optional orange juice. Serve well-chilled in individual bowls.
Prep Time: 10 minutes
Chilling time: 1 hour
Total Time: 1 hour, 10 minutes
Yield: 4 to 6 servings
- 4 cups (lightly packed) Romaine lettuce leaves, interior leaves and hearts preferred
- 2 Navel oranges
- juice from 1 orange (optional)
- 2 tablespoons sugar
- 1 1/2 tablespoons orange flower water
- 1 tablespoon lemon juice
- pinch of salt
Wash and dry the Romaine lettuce leaves, discarding any leafy tips. Slice the lettuce into very thin strips.
Peel the oranges, scrape off any excessive pith, and thinly slice or chop the oranges into small pieces.
Gently stir the lettuce and oranges with the sugar, orange flower water, lemon juice, salt and orange juice. Cover and chill the salad for at least an hour before serving.