The Food Of Morocco
Orange and Grated Carrot Salad with Orange Flower Water
Page 68
Cuisine: Moroccan/Algerian/Tunisian | Course Type: Salads
View photos (2)Tags:
Recipe Reviews
Queezle_Sister from Salt Lake City, UT
This is a simple salad. I found that it was really important to trim down the white part of the oranges. The color was lovely. I used less than the 1 tsp orange flower water, as I do not care for its perfume-like aroma. I liked that this is a light and healthy salad, no oil to weigh it down. The touch of cinnamon was a really nice touch.
Zosia from Toronto, ON
This was tasty and refreshing and very pretty on the plate. I knew I would like the combination of oranges, cinnamon and orange flower water as I use these in combination with pineapple to make one of my favourite fruit salads. The raw, shredded carrot introduces a slightly savoury element and the overall flavour is brightened with the addition of lemon juice.
Apparently, it is Moroccan custom to serve 4 or more salads during a salad course - which probably explains the simplicity of this recipe. I may do that one day but this time, I just served this alongside a Moroccan chicken tagine.
On its own, I would give it a 3-star rating, but served as it's meant to be eaten, preceding, or in my case, with, a rich tagine, it added a much needed freshness and acidity to the meal, so I gave it 4 stars.
(edited 13th January 2012) (0) comment (3) useful
Login or register to add your own review of this recipe.