This is a classical and delightful Moroccan dish.
Orange, radish and Fennel go incredibly well together! all three flavors play off one another beautifully. It will make you love Fennel and fennel salad, which is not getting a full appreciation in the US just yet. We Sephardis use it extensively, both raw in salads, and in cooked dishes.
You will love the inclusion of orange flower water which makes so many of our Moroccan dishes so fragrant. If it is too hard to find on Passover, just skip it.
Put your Food Processor to Work!
Give your food processor all your prepping to do, and reduce your labor. You will get super thin and super presentable slices.
Use a Serrated Knife!
Cut the oranges with a sharp serrated knife, so as not to bruise them and not to extract moisture. Zest the oranges first, then peel them and dice them. Not as much work as it sounds, promise! Exposing the orange flesh by removing the peel is a big part of what makes this salad look so beautiful.
This salad will keep a good couple days. If you use romaine hearts, add them just before serving, as they are more perishable than fennel
- 3 romaine hearts, or half a medium head of white cabbage, sliced very thin
- 1 large head fennel, sliced very thin
- 2 cups radishes, sliced very thin
- 2 seedless oranges, zested, peeled and diced about 2/3 inch (reserve the zest)
- A dozen pitted dates, sliced, optional
- 1/3 cup olive oil
- Juice of 2-3 lemons
- 1 tablespoon orange flower water (Passover: skip if it's hard to find)
- The reserved orange zest
- 2 tablespoons sugar
- Salt and pepper to taste
- 1/3 cup mint leaves, packed, sliced thin (replace with dill if you like dill better)
- Optional: 1/4-1/3 cup toasted sliced almonds for topping
Place all salad ingredients in a shallow bowl or a platter. Whisk all dressing ingredients, pour over the salad and toss. If you are topping with almonds, sprinkle them on just before serving.