Orange and Walnut Salad
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 information
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
Preparation
Step 1
Peel the oranges with a knife, removing the peel and, if you like, the white membrane, then separate into segments.
Step 2
Whisk together the orange juice, lemon juice, sugar, cinnamon, salt, and oil. Toss with the lettuce; taste and adjust the seasoning. Serve topped with the orange pieces, walnuts, and cilantro.
The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.
MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
