l'hass b'limmoun wa tmar
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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prep time
10 Min
cook time
method
No-Cook or Other
yield
4 serving(s)
Ingredients
- - romaine lettuce or similar lettuce (about 6 cups)
- - 2 sweet oranges
- 1/2 teaspoon ground cinnamon
- 1 tablespoon fresh lemon juice (meyer lemon when available and *not* reconstituted!)
- 2 teaspoons sugar, to taste
- 8 - dried dates, pitted and finely diced
- 3 tablespoons green onions (optional)
- 4 tablespoons chopped walnuts, toasted or raw
How To Make l'hass b'limmoun wa tmar
-
Step 1Wash the romaine lettuce leaves, spin dry in a salad spinner and arrange on 4 salad plates. Set aside.
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Step 2Juice (1) of the oranges. In a small, non-reactive bowl combine the orange juice, (Meyer) lemon juice, sugar and cinnamon. Whisk.
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Step 3Remove 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.
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Step 4Scatter the green onion and nuts on the salad. Sprinkle the dressing over the greens and serve immediately.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Lettuce Salads
Diet:
Vegetarian
Diet:
Vegan
Ingredient:
Vegetable
Method:
No-Cook or Other
Culture:
Moroccan
Keyword:
#Salad Moroccan
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