Orange, Olive, and Onion Salad

From Arabesque: A Taste of Morocco, Turkey, and Lebanon

Cookbook

Author(s): Claudia Roden

Page 48

Cuisine: Moroccan/Algerian/Tunisian

Course: Salads

Reviews

2 reviews, average rating 3.5 / 5

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broadbean

14 years ago

★ ★ ★ ★ ★ 4/5

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This is a delicious salad (I used pumpkin oil because I didn't have argan, I think any nutty oil would do the trick). If you are making a Middle Eastern meal it's a good counterpoint to the other dishes, since it's lighter and has quite different flavours.

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kfranzetta

15 years ago

★ ★ ★ ★ ★ 3/5

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This salad was very good. I included a Meyer lemon in place of the the lemon juice, as the variation suggests.

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