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