In this month's Recipe Redux for the New York Times, Amanda discovers the joys of Moroccan orange salad and asks Chef Andrew Carmellini to reinvent Craig Claiborne's Spicy Orange Salad, Moroccan Style from 1980. In response, Carmellini channels the flavors into both a lamb tagine and an avocado and orange salad based on his mother's. Read the article and see all three great recipes here.
Photo by Tom Schierlitz for the New York Times
Written by: Food52
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8 Comments
mariaraynal
April 12, 2010
My husband saw this piece and immediately said he wants to try all three recipes. Can't help but agree. : )
Amanda H.
April 13, 2010
I made an adaptation of the orange salad a couple of weeks ago -- used blood oranges and a few more spices. Once you get going with a savory orange salad, you realize you can go in almost any direction, but a dash of heat is a must.
testkitchenette
April 12, 2010
What a great adaptation and expansion of the original salad.
Amanda H.
April 13, 2010
I agree -- he had terrific ideas. He's the kind of chef who's really open to experimentation.
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