To take a break from the pick of sugar I faced last weekend in Boston, here is a quick recipe for a light and tasty salad I discovered in the beautiful book Colour of Maroc. Going through this book, which is a mix of cookbook and travel photography, made me look at Morocco from a different angle. Plus as I am going back to Marrakech to visit my friend who lives there, I will definitely arrange some culinary events.
These days, we can still find lots of citrus fruits from the mediterranean countries at the fruit & vegetables markets here in London so I bought some blood oranges to make this salad.
This is a wonderful fresh vegetarian salad with different textures and flavours with only raw ingredients. If you would want to add proteins to your meal you could eat some hummus on the side or some sardines (grilled or canned) or cured meats.
Prep time: 5 min – No cooking time – serves 4
For the dressing
the juice of one small blood orange or 2tbsp
3 tbsp olive oil
1 tsp of dijon mustard
sea salt flakes and pepper
For the salad
3 blood oranges rind and white pith removed, sliced into rounds
1 large avocado quartered and sliced
3 radishes thinly sliced
1 large fennel bulb halved lengthways, core removed and thinly sliced
1/2 medium pomegranate, seeds removed
2 tbsp fresh dill
Whisk all the ingredients for the vinaigrette together in a small bowl and season with salt and pepper.
Then place all the salad ingredients in a large serving bowl and gently toss to combine. Pour over the blood orange dressing and gently toss together to coat.
Props: small glass by Duralex / entrée size white plate by Amadeus / mini bowl by Mud Australia / vintage spoon from my Mum’s kitchen / kitchen knife by Zwilling / white pudding basin by Mason Cash size 42 (vinaigrette photo)
Hope you had all a good weekend!