Not too long ago I was killing time in a book store. Noting too uncommon there, I tend to wander my way through them often. I did however walk out with two new books in my hand. I purchased the one I went in for, and then this other one that caught my eye and I could not put down. The book that happened to catch my attention was “Pomegranates & Pine Nuts”, by Bethany Kehdy. It is a beautiful book about Moroccan, Lebanese, and Persian recipes. The recipes are exotic and the photos are so intriguing that flipping through the pages you want to make each and every recipe just at the glace of them. The colorful plates and beautifully displayed food made my mouth water as I turned each page. I began to way out my options, I had to make one of the recipes; but witch one would be first. I settled on the recipe picture on the cover, a Moroccan Citrus Salad.
Right now citrus is so perfectly juicy and ripe there was no way I could not make this salad. After coming home with a variety of citrus I whipped up the salad. This salad was so simple to put together, really refreshing, and delicious as it went down. The added benefit is to think of the vitamin C boost you get while eating this. I had this salad along the side of a rich vegetable stew, tried it with some roasted sweet potato, and ate it as a snack in the afternoon. It really is perfect each and every way you devour it. With holidays just around the corner I could see a salad like this gracing the table at your family gathering. Give it a try because it really is deliciously scrumptious and deserves a lot of attention.
Moroccan Citrus Salad (serves 4 – 6)
*Adapted from the book Pomegranates & Pine Nuts
2 navel oranges
1 ruby red grapefruit
2 cara cara oranges
~all the above trimmed with the rind cut off while leaving the citrus fruit intact. Slice them all evenly
2 tbsp of pomegranate seeds
1 tbsp of pistachios, chopped small
1 tsp of mint leaves, chopped
1 oz of feta cheese, crumbled
2 tsp of honey
1 tsp of rose water
1 tbsp of olive oil
¼ tsp of ground cinnamon
Freshly ground black pepper
First, over a large platter alternate your sliced citrus. Over the top of it sprinkle your pomegranates, pistachios, mint leaves, and feta.
Next; drizzle the honey, rose water, and olive oil over the citrus on your platter. Then sprinkle your cinnamon and black pepper over the top. Cover the salad with a bit of plastic wrap and chill in the refrigerator for at least an hour.
Finally, when ready to serve remove from refrigerator and divide among plates and enjoy. Best when served chilled.