Spicy orange salad Moroccan-style from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 179) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Grilled Moroccan sardines; Moroccan chicken smothered in olives; Iraqi grape leaves stuffed with lamb, mint, and cinnamon; Bobotie; Tibs

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • unrealmeal on March 13, 2011

    I adored this recipe. As the intro says, oranges and olives are a revelation. I used big pitted black cerignola olives, and it was the perfect ratio of olive to orange. I also used about a full teaspoon of garlic rather than the 1/2 that is called for in the recipe, as we tend to be big garlic fanatics in my house. In retrospect, though my fiance and our roommate both loved it as I made it, I thought the garlic was a little heavy handed. Next time, I'll stick with what the recipe says.

  • PrincessK on February 05, 2011

    p. 181, could use more olives perhaps

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