I’ve adjusted the recipe slightly to take out the only part I found labor intensive, which was “sectioning” the oranges and removing all the pith and peel. I think they look prettier as crosswise slices anyway.
There’s no dressing – you just slice a few ingredients and layer them on a platter. All the quantities below are approximate, so don’t worry about the size or number of oranges and feel free to use more dates and fewer almonds if that’s what you have on hand.
Moroccan Orange and Date Salad
- 6 navel oranges
- 8 pitted dates
- 1/3 cup slivered almonds
- 1 Tbsp. shredded fresh mint
- 2 tsp. orange blossom water
1/4 tsp. ras el hanout or cinamon.
Slice the oranges into 1/4″ slices crosswise without peeling (this is much easier to do than sectioning them). Peel the slices and lay out on a plate or small platter.
Cut the dates into thin strips – this is easiest to do with scissors – and scatter the dates and almonds over the top. Sprinkle the mint, orange blossom water, and ras el hanout or cinnamon over the orange segments.
If the pics below don’t work for you, find the photos on my flickr stream here.
This recipe is great served with couscous and a nice tagine – one of our favorites is this vegetarian chickpea carrot tagine.