L'hass B'limmoun Wa Tmar Recipe

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L'Hass B'Limmoun Wa Tmar

C G

By
@Celestina9000

Printed in 'Cooking at the Kasbah' by Kitty Morse with a small amount of revamping. Simple and light salad. When available, use Meyer lemon. Valencia oranges were a delicious choice as would be blood oranges! I added a small amount of green onions and walnuts to the salad and Barhi dates in place of the more common medjool.


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Serves:

4

Prep:

10 Min

Method:

No-Cook or Other

Ingredients

romaine lettuce or similar lettuce (about 6 cups)
2 sweet oranges
1/2 tsp
ground cinnamon
1 Tbsp
fresh lemon juice (meyer lemon when available and *not* reconstituted!)
2 tsp
sugar, to taste
8
dried dates, pitted and finely diced
3 Tbsp
green onions (optional)
4 Tbsp
chopped walnuts, toasted or raw

Directions Step-By-Step

1
Wash the romaine lettuce leaves, spin dry in a salad spinner and arrange on 4 salad plates. Set aside.
2
Juice (1) of the oranges. In a small, non-reactive bowl combine the orange juice, (Meyer) lemon juice, sugar and cinnamon. Whisk.
3
Remove the rind from the other orange and cut into slices. Arrange the orange slices on the romaine leaves. Place the diced dates on top of the salad.
4
Scatter the green onion and nuts on the salad. Sprinkle the dressing over the greens and serve immediately.

About this Recipe

Course/Dish: Lettuce Salads
Main Ingredient: Vegetable
Regional Style: Moroccan
Dietary Needs: Vegetarian, Vegan
Hashtag: #Salad Moroccan