Date and Orange salad from Morocco, Recipe by Paula Wolfert
Paula recommends serving this with spicy foods. I think it compliments bouillabaisse well. I have also served it with a true Moroccan couscous, which has spicy harissa.
1 head romaine lettuce
3 navel oranges, pared and cut into sections
2 tablespoons lemon juice
2 tablespoons sugar
Pinch of salt
½ teaspoon ground cinnamon
2 tablespoons orange juice
1 tablespoons orange flower water
¾ cup chopped dates
¼ cup chopped toasted almonds
Tear lettuce into bite sized pieces and place in salad bowl. Mix lemon juice, sugar, salt, cinnamon, OJ and orange flower water in small mixing bowl. Pour most of dressing over lettuce and toss. Arrange orange sections around the edges, top with chopped dates and almonds. Dribble over remaining dressing and dust with cinnamon, Serve at once.
