RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Citrus Salad, Moroccan-Sephardic: Ensalada Narangina - pareve
I always feel it a privilege to be given a genuine family recipe; all the more so when it is one which arises from long-standing traditions. So, I was particularly thrilled when Bertha Gross, a woman on a small, private listserv in which I participate, shared with us some of her mother-in-law's Sephardic-Moroccan salads. I took the recipes as Bertha had translated them from her mother-in-law, Luna Moreno, and edited them into cookbook style. Bertha checked them over, made a few additions, and gave me permission to post them to the group, as she has limited access to newsgroups. Ruth Luna Moreno's Citrus Salad: Ensalada Narangina ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 2 large grapefruits, peeled, seeded, and membranes removed from sections Immediately sprinkle lightly with salt, to prevent from becoming bitter. [Small, tart oranges also may be used.] 2 stalks celery, peeled and coarsely chopped 1/4 cup seasoned and pitted black olives 1 heaping Tablespoon of bell-pepper paste 1 Tablespoon sugar 1 Tablespoon vinegar oil to taste Mix it all together and serve cold. Note from Bertha: Some people also add a handful of black, small and spicy olives... others use green onions instead of celery...this however is my MIL's version.... I like the crunch that celery bestows on it...My Favorite!!!!
