Moroccan Orange Salad

Posted by Maile
“What beautiful oranges!” That’s Lori when she’s grocery shopping – she admires things.

“The broccoli rabe is gorgeous this week,” or “Look at those big, fresh bunches of watercress!” She thinks: “What can I do with that watercress?”

Of course Lori goes to market with menus for classes in mind, but she’s not oblivious to other attractions. In the case of those oranges, she was shopping for a custom class in Moroccan cooking. In addition to Muhamarra, Harira, B’stilla, and Moroccan Chicken with Lemons and Olives, the class prepared Orange Salad with Orange-Flower Water. Fortunately, the oranges in the market were beautiful that day.

That was yesterday. Lori brought out the leftovers today for lunch. I sampled the orange salad. I was transported. I’d never had cinnamon with oranges. I don’t remember tasting orange water either, though I was familiar with rose water. The combination was like an elixir.

Along with tasting, we got started thinking what else you could do with this salad? Sure, you could serve it over microgreens, or in endive or, I know it’s a salad, but why couldn’t it be the most delicious dessert? Serve it in a small bowl with a squiggle of melted dark chocolate or on a base of thin chocolate cake or over ice cream or ricotta. Maybe it would taste good with cardamom instead of cinnamon…

The thing is, maybe we should just go to the market from time to time to observe and appreciate.

Orange Salad with Orange-Flower Water

(6 servings)

3 navel oranges
2 Tablespoons confectioner’s sugar
1 teaspoon orange flower water
Ground cinnamon

With a very sharp knife, peel oranges, removing skin and pith. Slice crosswise into thin rounds. Arrange on a flat plates, overlapping slices.  Sprinkle with sugar and orange flower water; dust with cinnamon. Cover and chill.