Moroccan Orange Salad

Leslie Sophia Lindell for the Press Democrat

from Stone Edge Farm Larder Kitchen Cookbook

submitted by Anne Halsted

preparation time: 30 minutes

serves 4 to 6

6 navel, Cara Cara, and blood oranges (a mixture)

2 teaspoons Grand Marnier or Cointreau (optional)

½ teaspoon orange blossom water, or 1 teaspoon if not using liqueur

4 Medjool dates, pitted and slivered

3 tablespoons sliced almonds, toasted

ground cinnamon for sprinkling

10 fresh mint leaves, preferably spearmint, torn into pieces

Juice 1 orange. In a small bowl, stir together the orange juice, liqueur (if using), and orange blossom water.

Using a sharp paring knife, cut ½ inch off the bottom of each of the remaining oranges to expose the flesh. Stand an orange upright and cut downward following the contour of the fruit and slicing off the skin and all the pith in wide strips. Cut the orange cross ways into slices ¼-inch thick. Repeat with the remaining oranges. Arrange the slices on a serving platter, drizzling them with the flavored juice, and set aside to macerate for 10 minutes.

Arrange the dates and almonds over the orange slices and top with a generous sprinkling of cinnamon, garnish with the mint, and serve.

This is a visually stunning dish and could even be served as a light and refreshing dessert.