Orange, rosewater, and mint salad

May  5, 2015
0 Ratings
  • Serves 4 as salad, 6 if paired with cake
Author Notes

This recipe is a very slight adaptation of one from my fiancé’s mother. She serves it with a slice of pastis landais that she buys from a local bakery and the combination is phenomenal. I am sure that the dish would also be lovely with a classic pound cake or French yogurt cake. The salad is fantastic on its own as well. I will often, shamelessly, have seconds and even thirds of the salad when she serves it for dessert, though I tell myself that it doesn’t count since I’m not having the cake. —célineismoi

What You'll Need
  • 4 navel oranges
  • 1 teaspoon rosewater, or less if your rosewater is very aromatic
  • 1/2 teaspoon cinnamon
  • pinch salt
  • drizzle mildly flavored extra virgin olive oil
  • several mint leaves
  1. Segment the oranges. My fiancé’s mother peels them and slices them into rings, but I prefer segments. Either works.
  2. Arrange the orange segments on a plate. Drizzle them with the rosewater and sprinkle them with the cinnamon and salt.
  3. Drizzle them with the tiniest drizzle of olive oil you can manage.
  4. Chiffonade the mint leaves and sprinkle them over the dressed orange segments.

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