Moroccan Citrus Salad
This wonderfully sweet, tart and fragrant Middle Eastern salad uses oranges, grapefruits and blood oranges but you can use any sweet citrus fruits for this salad.
- 3 large seedless oranges
- 2 blood oranges
- 1 Ruby grapefruit or other pink grapefruit
- ¼ small red onion, very thinly sliced
- ½ tsp orange zest
- 2 tbsp freshly squeezed lime juice
- ¼ tsp ground cumin
- Pinch Ras el Hanout spice blend or curry powder
- 1 tbsp honey
- 1 tbsp olive oil
- Salt and freshly ground black pepper
- 2 tbsp chopped fresh mint
- 1 tbsp chopped pistachios
- Seeds from ¼ pomegranate
- Finely grate enough orange zest to measure ½ tsp. Set aside.
- Using a sharp knife cut a thick slice off the top and bottom of the citrus fruits to expose the flesh. Working with one fruit at a time, place it upright on a cutting board and place your knife between the fruit and white membrane (pith). Working your way around the orange cut the peel and pith off in wide strips. Once all the peel has been removed, cut the fruit crosswise into slices. Cut the grapefruit slices into quarters. Using the tips of the knife, remove any seeds and discard. Arrange the orange and grapefruit slices on a platter, overlapping the various colours. Separate the onion slices and scatter overtop.
- Dressing: In a bowl combine reserved orange zest, limejuice, cumin, Ras el Hanout and honey. Add olive oil and whisk until blended. Season to taste with salt and pepper. Drizzle the vinaigrette evenly over the citrus and onions. Sprinkle with mint, pistachios and pomegranate seeds. Serve immediately.
These Are Perfect For This Recipe
Makes 6 servings
Only the finest ingredients will do.
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