Moroccan Citrus Salad
I discovered this magical salad at Kokkari Estiatorio located in the Jackson Square Park neighborhood of San Francisco. Kokkari is known for great Greek fare served in a comfortable ambiance. Kokkari has become a mainstay in San Francisco’s competitive food scene during it’s tenure.
Moroccan Citrus Salad
2013-03-05 17:27:27
Serves 4
I discovered this salad a few years ago at Kokkari Estiatorio, one of my favorite restaurants in San Francisco. It’s flavors of cinnamon, rose water and honey immediately transport me to Morocco.
Prep Time
20 min
Total Time
20 min
Nutrition Facts
Serving Size
138g
Servings
4
Amount Per Serving
Calories 118
Calories from Fat 1
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 2mg
0%
Total Carbohydrates 31g
10%
Dietary Fiber 4g
14%
Sugars 27g
Protein 1g
Vitamin A
5%
Vitamin C
102%
Calcium
6%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 Cara Cara Orange
- 1 Blood Orange
- 1 Peeled Mandarin (Preferably Satsuma or Clementine)
- 1 Navel Orange
- 2 Soft Sweet Whole Dates (Medjool Preferred)
- 1/4 Teaspoon of Cinnamon
- 1/8 Teaspoon Cayenne Pepper
- 8 Walnut Pieces
- 1 Tablespoon Light Brown Sugar
- 1/4 Teaspoon Rose Water
- 1 Tablespoon Honey (Orange Blossom if Available)
Instructions
- Peel room temperature Satsuma mandarin and slice into 1/4 slices. With a sharp knife remove the skin and white pith from the Navel, Blood and Cara Cara Oranges. Slice all citrus across the sections into 1/4 to 3/8″ thick slices.
- Cut dates in half lengthwise and remove pits. Further cut dates into 8 long sections per date.
- In a skillet combine brown sugar, 1/8 teaspoon cinnamon, 1/8 teaspoon cayenne, 2 tablespoons of water or rum and walnut pieces on medium heat until the sugar and cinnamon melts and coats the walnuts.
- Heat the honey in a small bowl for 20 seconds in the microwave. Add the rose water and 1/8 teaspoon of cinnamon and stir well to combine.
- Creatively arrange the citrus slices on a white platter. Place one slice of date and one spiced walnut on each citrus slice.
- Drizzle honey, rosewater and cinnamon mixture over the citrus slices.
Notes
- I sprinkled a handful of Arugula leaves over the top of the salad for a contrasting color.
- You could also scatter pieces of goat cheese on top of this salad for a savory flavor contrast.
Adapted from Kokkari Estiatorio
Adapted from Kokkari Estiatorio
The Certifiable Foodie http://thecertifiablefoodie.com/
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