I simply can’t get enough of oranges when they’re at their peak.
When I was a child, my father used to drive us to his friend’s orange grove and we would come back with large crates filled with the best navels, clementines, and mandarins I’ve had in my life.
Moroccan citrus is among the best; if you ever get a chance to visit, you ought to taste some.
It was not uncommon for me to devour a dozen or so clementines at a time (!). My parents didn’t mind and I never got sick from that.
My mom usually transformed what was left into marmalade or a simple orange salad such as Orange Salad with Celery & Raisins, or the one I’m sharing today. They may be simple creations, but oh so deceptively tasty.
P.S. The winner of last week’s book giveaway is Kelsey. Congratulations!
Moroccan Orange Salad with Celery and Raisins
YIELD: 4 SERVINGS
TOTAL TIME: 15 MIN
- 4 navel oranges
- 1 celery stalk, finely sliced
- ½ cup golden raisins
- Juice of 1 lemon
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon ground cinnamon
- 1/16 teaspoon cayenne pepper
- Sea salt, to taste
- ¼ cup chopped pistachios
- 1 teaspoon finely chopped parsley
Remove the peel and pith from the oranges and slice them into 1/3-inch rounds. Arrange them on a plate. Scatter the celery and raisins on top.
In a small bowl whisk together the lemon juice, olive oil, cinnamon, cayenne pepper, and salt. Spoon the dressing evenly over the oranges. Sprinkle the salad with pistachios and parsley.
Serve slightly chilled.