Orange, Carrot and Chicory Salad RecipeOrigin: Morocco Period: Traditional |
Ingredients:
2 large navel organges 
Orange, Carrot and Chicory Salad Preparation:Method:Peel the oranges, removing as much of the bitter pith as possible then slice horizontally into very thin rounds. Place in a bowl, cover, and chill. Add the carrots and olives to a bowl and set aside. Meanwhile mix the lemon juice, orange juice, honey, orange flower water and 1/2 tsp ground cinnamon together in a bowl. Whisk to combine, until well blended. Pour all but 2 tbsp of th derssing over the carrots and olives and toss to combine. Arrange the orange slices around the edges of a round palate then pull the chicory leaves apart and place them on the plate, just inside the orange slices. Scatter the carrot and olive mixture over the top then garnish with the pine nuts and cinnamon. Dribble the remaining dressing over the top and serve. |
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