Continuing with everyone’s new years obsession with all things citrus, here we have a tasty and refreshing orange salad. Unlike the more savory version that Mark Bittman has on offer this week in the NYT, this version is sweetly dessert-worthy.  While it is, in fact, Moroccan, it could easily conclude a Chinese dinner or shine as part of a brunch. I was first served this by my lovely friend Alissa. It is, like the lady herself, the essence of elegance. Upon first seeing it, however, I was slightly taken aback–cinnamon-dusted oranges? Really? But the combination really is quite amazingly tasty. I have since seen it gussied up with dates, sugar, pomegranate molasses, liqueurs, and other such things, but I prefer to keep it simple, with just oranges, cinnamon, and a sprinkling of chopped pistachios for color and crunch.

orangesalad1
Moroccan Oranges
Yield: ~4 servings

6 oranges (see note for suggestions)
2 tsp ground cinnamon
2 tbs roughly chopped pistachios

Carefully peel oranges, taking care to remove as much of the white pith as possible while keeping the fruit whole. Cut the oranges into 1/3″ slices, discarding the short ends. Lay all the slices out on the cutting board and sprinkle lightly with the cinnamon. Layer them on a serving platter and sprinkle with the pistachios.

Notes & Variations
Obviously, choice of orange is critical here. Flavorful, juicy, and coherent–in that the segments stick to each other–is what you’re looking for. Navels are always a good bet, and if you can get moro, or blood, oranges in their season (now) it makes for quite a dramatic presentation.