Totally wild composed salad using the Moroccan Oranges

R

richard-in-cincy

Well-known member
I put down a lettuce layer, then slices of the Moroccan Orange Salad, topped the oranges with some leftover cranberry compote (or use canned cranberry sauce), then small chunks of the candied orange peel that I made after peeling the oranges, then sprinkled with freshly toasted pecans. Eye-popping on the plate with all the color, very unusual, and it's a veritable fireworks festival in your mouth when you eat it. This is sunshine on a plate. This would also make a great salad course for the Nov.-Dec. holidays.http://eat.at/swap/forum1/110650_REC__Moroccan_Orange_Salad

 
Richard, I am making this today and I just noticed the dressing only

has oil. Usually there is some type of acid in a dressing, like a vinegar or lemon or lime juice. Is it just tossed with the seasoning and oil?

 
right. the oranges juice and add the acidity. Let me know how you like it.

or "give up some juices" is what I should have said and they add the acidic balance to the oil.

 
OK, thanks Richard. I mixed the spices and now I'm re-thinking if I

should make it tonight. One of my biggest problems sometimes is pairing to many different tastes. I made Coq-Au-Vin and am now wondering if this will just be too much. Sigh....LOL

 
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