Orange and Walnut Salad

Name: Orange and Walnut Salad
Yield: makes 4 servings
Ingredients: 3 navel oranges; Juice of 1 orange; Juice of 1 lemon; 1 tablespoon sugar; 1 teaspoon ground cinnamon; 1 teaspoon salt; 1 tablespoon extra virgin olive oil; 1 small head of romaine lettuce, chopped; 1 cup chopped walnuts, lightly toasted (page 165); Chopped fresh cilantro leaves for garnish

December 14, 2011

Morocco’s oranges are renowned for their distinctive sweetness, but they’re not common here. Use good California or Florida navels or clementines (you’ll need six or eight) instead. Removing the thin membranes from the individual segments is an optional refinement.

Recipe notes

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