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Moroccans are fond of colorful salads made with sliced or sectioned oranges and sliced or shredded radishes that are enhanced with orange-flower water.
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| What You Need: |
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Romaine leaves, washed, dried, and chilled
4 navel oranges, peeled and sliced crosswise
12 radishes, cleaned and sliced or shredded
1/3 cup olive or salad oil
2 tablespoons fresh lemon juice
1 teaspoon sugar
1 tablespoon orange-flower water (optional)
Salt, pepper to taste
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| How To Cook: |
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1. Arrange a bed of romaine leaves in a serving dish.
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2. Top with oranges and radishes.
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3. Combine remaining ingredients and serve with salad or pour over it.
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