The Food Of Morocco
Orange, Romaine, and Walnut Salad
Page 61
Cuisine: Moroccan/Algerian/Tunisian
(1 review)
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Recipe Reviews
Zosia from Toronto, ON
Crunchy and refreshing, but between the orange segments, and the orange juice and orange flower water in the dressing, the flavour was overwhelmingly orange. It was a little confusing for me....it was like eating a sweet fruit salad served on a bed of lettuce.
I thought the pairing of walnuts and orange unusual; in my experience, walnuts are more commonly combined with less acidic fruits. The nuts did add a nice crunch, but their flavour was lost among all of the orange - they might have stood a better chance if they'd been toasted.
I also think arugula or spinach would have been a better choice of green, making it more of a savoury dish.
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