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Latest revision as of 10:44, 15 July 2012
Description
Algerian Orange and Onion Salad. Another version of orange salad. orange salads are clean tasting and help refresh and cleanse the palate especially during multi-course meals.
I prefer to slice my onions much more thinly than shown in the photo. I did not slice these onions.
This salad is only as good as the oranges and the sweetness of the onions used. If the onions you have aren't not so sweet soak them in cold water for about thirty minutes. A little sugar in the water helps too.
Ingredients
- thinly sliced fresh fennel
- blood oranges ~ sliced
- wild greens and herbs
- onions sliced
Procedures
- Marinading the onions in 1 part vinegar and 3-4 parts olive oil help take the bite out of lesser quality onions.
Variations
Orange salad variations include:
- thinly sliced fresh fennel (I prefer young, tender fennel for this)
- grated fennel (I use this method for older fennel)
- blood oranges
- wild greens and herbs
- almonds
- walnuts
- pine nuts
- orange flower water (be careful, if you are not used to this it can smell almost cosmetic)
- rosewater (good quality ones actually have a refreshing aroma)
- olives
- dates
- radishes
- grated carrots
- shallots
- sugar
- honey and cinnamon
