I’m not claiming this to be a “Moroccan Salad.” It is a good example of how to contribute to a dinner party. Friends Chris and Patricia (she’s the chef blogger at Fresh Food in a Flash – and photographer that night) hosted. Patricia was marinating meat in “Moroccan seasonings,” so I said we’d bring salad. Then I hit cookbooks to figure out what that meant…
The inspiration I was seeking was what ingredients to combine into a salad that Larry would love. Larry loves greens. And I love Larry. So, the end result was closer to California-Moroccan-inspired. I figured if I threw enough healthy things together, added a dressing with complimentary flavors, I could bamboozle the group. Seemed to work.
For the dressing, I ended up NOT writing down final measurements because as I tasted, I tweaked to taste. Earlier in the day, I prepped everything at home, chilled, then assembled at Patricia’s. Good Salad.
- Organic mixed baby greens
- European cucumbers, sliced thinly
- Granny Smith apples, peeled and sliced thinly
- Grape tomatoes, halved
- Artichoke hearts
- Fresh walnut halves
- Hearts of palms, cut into one-inch pieces
- Grated parmesan cheese
Dressing: start with these measurements, then taste and adjust:
- 1/4 cup orange marmalade
- 2 to 4 tablespoons cider vinegar
- 2 to 4 tablespoons Pear Flavored Balsamic Vinegar
- Kosher salt
- Fresh cracked pepper
- 1/2 cup+ of virgin olive oil
Blend all together, then start tasting. Add more of anything that appeals to you. Bring to the party in a glass jar with tight fitting lid.