Moroccan Orange-Walnut Salad

Yield: 4 to 6 servings
Preparation time about 10 minutes

Moroccan Orange-Walnut Salad 6 large oranges
1 Tbs. honey
1/2 tsp. cinnamon
1 lb. mixed salad greens,
cleaned, dried, and chilled
1/2 small red onion, thinly sliced
10 radishes, thinly sliced
6 Tbs. extra-virgin olive oil
Salt to taste
Freshly ground black pepper to taste
1 cup chopped, toasted walnuts

1. Peel and section the oranges, using a sharp paring knife or a serrated knife. To do this, first cut off the polar ends of the peel, then slice the peel off the sides. With a gentle sawing motion, cut in one side of the membrane and out the other. Releasing each orange section into a bowl. Squeeze all excess juice from the remaining membrane into the bowl as well, and pick out the seeds, if necessary. Discard the membrane.

2. Drizzle honey and sprinkle cinnamon into the orange slices. Stir gently to mix, cover and set aside until serving time.

3. Shortly before serving, toss the greens in a large bowl with the onion, radishes, and olive oil. Season to taste with salt and freshly ground pepper.

4. To serve, bring the orange sections, the tossed greens, and the walnuts to the table in separate containers. Let each person assemble his or her own salad, by piling some greens on a plate, spooning over some oranges-au-jus, and sprinkling a few walnuts on top.

Buy the Book: The New Moosewood Cookbook

Buy the Book: The New Enchanted Broccoli Forest

The New Moosewood Cookbook
By Mollie Katzen
Ten Speed Press, January 2000
256 pages, 16-page color insert
Paperback, $19.95
ISBN: 1-58008-130-4
Cloth, $27.95
ISBN: 1-58008-135-5
Recipe reprinted by permission.

The New Enchanted Broccoli Forest
By Mollie Katzen
Ten Speed Press, January 2000
320 pages, 16-page color insert
Paperback, $19.95
ISBN: 1-58008-126-6
Cloth, $27.95
ISBN: 1-58008-136-3
Recipe reprinted by permission.