Moroccan cuisine · Salads & Mezze

Chlada Roquette bel Laimoun

Peppery arugula tossed with juicy orange segments, black olives and robust olive oil.

Ingredients · for 4 servings

• 200 g arugula
• 3 organic oranges
• 100 g black olives
• 1 red onion
• 1 tsp cinnamon
• 5 tbsp olive oil
• 1 tbsp orange blossom water
• 1 tbsp lemon juice
• Salt, pepper

Instructions

1. Peel the oranges generously so no white pith remains, cut out the segments between the membranes and catch the escaping juice.
2. Wash the arugula, spin dry and remove tough stems so the salad stays tender.
3. Shave the red onion into paper-thin rings and soak in cold water for 10 min., then drain well — this takes the sharpness away.
4. Whisk the collected orange juice with lemon juice, olive oil, orange blossom water, salt and pepper into a dressing.
5. Layer the arugula, orange segments, onion rings and pitted olives loosely in a shallow dish without crushing the segments.
6. Drizzle with the dressing just before serving, dust lightly with cinnamon and serve at once so the arugula does not wilt.