Real Recipes From Real Home Cooks ®

l'hass b'limmoun wa tmar

Recipe by
Vallèe du Willamette, OR

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.

yield 4 serving(s)
prep time 10 Min
method No-Cook or Other

Ingredients For l'hass b'limmoun wa tmar

  • 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

How To Make l'hass b'limmoun wa tmar

  • 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.