SPAIN ~ Citrus, Almond & Honey Salad ~ Ensalada Levantina
SPANISH CITRUS, ALMOND AND HONEY SALAD
Ensalada Levantina
This is a specialty of Alicante and the nearby hills. A winter dessert, it is fragrant and lovely after a hot stew or rice dish. It is usually accompanied by almond pastries and served with sweet Muscatel wine. This dish is best made the day before so that the flavours have time to mingle.
Serves 6
6 oranges, peeled and thinly sliced
2 grapefruits, peeled and thinly sliced
Juice of 1/2 - 1 lemon
6 tablespoons clear honey
2 tablespoons orange blossom water
200g/7oz blanched almonds
In a bowl, arrange layers of orange and grapefruit slices. Sprinkle each layer with lemon juice, honey and orange blossom water mixed together. Macerate for at least an hour or, if possible, overnight. Toast the almonds under a grill, chop them coarsely and sprinkle over the salad just before serving.
Source: Source: "Mediterranean Cookery" by Claudia Roden
Ensalada Levantina
This is a specialty of Alicante and the nearby hills. A winter dessert, it is fragrant and lovely after a hot stew or rice dish. It is usually accompanied by almond pastries and served with sweet Muscatel wine. This dish is best made the day before so that the flavours have time to mingle.
Serves 6
6 oranges, peeled and thinly sliced
2 grapefruits, peeled and thinly sliced
Juice of 1/2 - 1 lemon
6 tablespoons clear honey
2 tablespoons orange blossom water
200g/7oz blanched almonds
In a bowl, arrange layers of orange and grapefruit slices. Sprinkle each layer with lemon juice, honey and orange blossom water mixed together. Macerate for at least an hour or, if possible, overnight. Toast the almonds under a grill, chop them coarsely and sprinkle over the salad just before serving.
Source: Source: "Mediterranean Cookery" by Claudia Roden