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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
Serves 4 as salad, 6 if paired with cake
- 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
- Segment the oranges. My fiancé’s mother peels them and slices them into rings, but I prefer segments. Either works.
- Arrange the orange segments on a plate. Drizzle them with the rosewater and sprinkle them with the cinnamon and salt.
- Drizzle them with the tiniest drizzle of olive oil you can manage.
- Chiffonade the mint leaves and sprinkle them over the dressed orange segments.
- This recipe was entered in the contest for Your Best Recipe for Lettuce-Free Salad