Paleo Friendly&Fabulous
 
I first posted this on 6.26.2014. 
El Minzah is the famed five star hotel in Tangier  frequented by famous
poets, Hollywood actors, dignitaries and politicians since it opened it's doors
in 1930.  It is still considered the most prestigious hotel in North Africa
and I believe this salad is still being served to this day.  I've actually been to Tangier,  for a quick
day trip while on holiday in the southern coast of Spain, but I have not had the pleasure of visiting this hotel.

The combination of  sweet orange, cool mint, salty olives, crunchy &
slightly sweet fennel feels like a party with Moroccan flavors in your mouth.
 It is the perfect summer salad to complement any of your grill-tastic
recipes.
So I digress a bit from Melissa Joulwan's recipe by adding a slaw of sweet kale,
brussel sprouts, cabbage and radicchio from a pre-made mix I bought at Costco.
 You can certainly make your own slaw but I love this particular Sweet Kale
Salad mix.  It added a nice bite and crunch along with the fennel.
Ingredients:
4 - 5 large seedless oranges
1 cup slaw mix 
1 fennel bulb, sliced thinly with a mandolin 
1/4 medium red onion, very thinly sliced
1 cup large black olives, pitted and cut in half
1/4 cup fresh mint leaves, coarsely chopped
2 Tbsp lemon juice
1 1/2 tsp paprika
1/4 tsp ground cayenne pepper
1/2 tsp ground coriander
1 clove garlic minced
salt & black pepper to taste
4 Tbsp extra virgin olive oil
Fennel fronds, minced, for garnish

Directions:

1. Use a sharp knife to peel oranges, removing all of the
bitter white pulp and the membrane on the outside of the orange sections.
 with your fingers, separate the sections and cut them into 1-inch pieces.
Place in a large bowl.

2. Remove the fronds from the fennel and reserve some
for garnish.  Cut the ends off the fennel bulb and slice it very thinly,
crosswise or use a mandolin which is what I do.  Add the fennel, onions,
olives, slaw mix, and mint to the oranges.  Gently combine with a rubber
scraper.

3. In a bowl, whisk together lemon juice, paprika, cayenne,
coriander, garlic, salt and pepper.  Add the oil in a slow drizzle,
whisking continuously.  Pour the dressing over the oranges and toss gently
to blend.  Let the flavors meld for about an hour before serving.
 Taste and adjust seasonings,  fill the hallowed oranges with the salad mix, then top with minced fennel fronds.

Enjoy!

Picture
El Minzah Orange Salad
 


Comments

Kelly Mae
08/29/2014 3:04pm

This looks absolutely delicious! I cannot wait to try it! I will let you know how it goes!

Reply
08/29/2014 4:19pm

Thanks Kelly! It is very refreshing and a great summer salad. Yes, do let me know how it goes.

Reply
02/12/2016 11:46pm

I was very pleased to find this web site. I wanted to thank you for your time for this wonderful read!! I definitely enjoyed every little bit of it and I have you saved to fav to look at new information on your blog.

Reply
07/14/2016 5:47pm

The orange salt can be presented a lot of new salt. This can be more effective on the other hand. This quality of the salt can be presented on the different new stages. This is known as the good salt to make with the help of orange.

Reply
09/10/2016 1:06am

Teachers should keep in touch with their students. They should keep in contact if they are absent any day. They should be updated about the activities of the students in class for their learning which is their responsibility.

Reply
12/15/2016 2:40am

Halcyon is producing a movie from Philip K. Dick's novel UBIK, an exploration of reality, life and death, in which things are not what they appear to be.

Reply
12/24/2016 12:03pm

This salad is so unusual for me! I will definitely try this recipe later.

Reply
02/15/2017 4:41pm

All the ingredients you used here are stuff made from heaven. I can only imagine how good it will taste like when my sister prepares this for me. I am glad you wrote the directions in detail. I hope it is as good as how it looked in the pictures. I love your site. It never let me down so far. Thank you for sharing what you know.

Reply
05/03/2017 3:16am

Bottom line, Glyphosate is here to stay, and be glad it is.. because IF it were .... No offense 'Salad Eater', but I assure you that you are no farmer.

Reply



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