Slata bel Clementinas I

Slata bel Clementinas I Recipe from Algeria - Delicious Salad with Clementines, Nuts, and White Vinegar

Region / culture: Algeria | Preparation time: 30 minutes | Servings: 4

Introduction

Slata bel Clementinas I is a refreshing and flavorful salad that combines the sweetness of clementines with the bitterness of mâche greens. This salad is perfect for a light and healthy meal or as a side dish to accompany your main course.

History

This recipe originates from North Africa, where the combination of citrus fruits and greens is a common culinary tradition. The use of clementines in salads adds a burst of freshness and sweetness that pairs well with the earthy flavors of the mâche greens.

Ingredients

4 generous handfuls of mâche
4 clementines, peeled and sliced
0.5 a sweet onion, thinly sliced and soaked in cold water with a tablespoon of vinegar for about 30 minutes
1 couple of tablespoons of nuts such as pine nuts or almonds

Vinaigrette

1 part white vinegar
3 parts extra virgin olive oil
salt and pepper

How to prepare

Arrange the salad ingredients into individual portions or in a large salad bowl. Drizzle the vinaigrette according to taste and mix well.
The tangy vinegar complements the sweet oranges, while the bitter mâche and the onions add a delightful contrast of flavors.

Variations

Add some crumbled feta cheese for a creamy and tangy flavor.
Substitute the almonds with walnuts or pecans for a different nutty taste.
Use arugula or spinach instead of mâche greens for a variation in texture and flavor.

Cooking Tips & Tricks

Make sure to peel and slice the clementines just before serving to maintain their freshness and juiciness.

- Let the sliced clementines marinate in vinegar for about 30 minutes to enhance their flavor and texture.

- Toast the almonds before adding them to the salad for a crunchy and nutty taste.

Serving Suggestions

Serve this salad as a light lunch or as a side dish with grilled chicken or fish. It pairs well with a glass of white wine or sparkling water.

Cooking Techniques

Toast the almonds in a dry skillet over medium heat until fragrant and golden brown.

- Use a sharp knife to peel and slice the clementines to avoid squishing the fruit.

Ingredient Substitutions

Use orange or grapefruit segments instead of clementines for a different citrus flavor.

- Substitute balsamic vinegar for white vinegar for a sweeter vinaigrette.

Make Ahead Tips

Prepare the vinaigrette and marinate the clementines in advance, but assemble the salad just before serving to maintain its freshness and crunchiness.

Presentation Ideas

Arrange the salad on a large platter and garnish with fresh herbs or edible flowers for a beautiful presentation.

Pairing Recommendations

Pair this salad with a light and crisp white wine such as Sauvignon Blanc or Pinot Grigio. It also goes well with a citrusy cocktail or mocktail.

Storage and Reheating Instructions

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Do not reheat the salad as the greens will wilt and the flavors will change.

Nutrition Information

Calories per serving

Calories: 250 per serving

Carbohydrates

Carbohydrates: 15g per serving

Fats

Total Fat: 18g per serving

Saturated Fat: 2g per serving

Proteins

Protein: 4g per serving

Vitamins and minerals

Vitamin C: 60% of daily value per serving

Iron: 10% of daily value per serving

Alergens

Contains almonds

Summary

This salad is a good source of vitamin C, iron, and healthy fats. It is low in saturated fats and high in carbohydrates for a balanced meal.

Summary

Slata bel Clementinas I is a delightful salad that combines the sweetness of clementines with the bitterness of mâche greens. This salad is easy to make, nutritious, and perfect for a light and refreshing meal. Enjoy it as a side dish or a main course for a healthy and delicious dining experience.

How did I get this recipe?

I distinctly remember the moment I stumbled upon this recipe for Slata bel Clementinas. It was a sunny afternoon in the bustling streets of Marrakech, Morocco. I was wandering through the vibrant souks, taking in the sights and smells of the exotic spices and colorful textiles that surrounded me. As I meandered through the maze-like alleys, I came across a small, unassuming food stall tucked away in a hidden corner.

The aroma of freshly grilled meats and fragrant spices wafted through the air, drawing me closer to the stall. I watched as the stall owner, an elderly woman with weathered hands and a warm smile, deftly prepared a salad unlike anything I had ever seen before. She tossed together a medley of crisp lettuce, juicy clementines, fragrant mint, and tangy olives, drizzling it all with a simple yet flavorful dressing made with olive oil, lemon juice, and a hint of honey.

Intrigued by the unique combination of ingredients, I struck up a conversation with the woman and asked her about the recipe for the salad. She chuckled warmly and explained that it was a family recipe passed down through generations, a traditional dish beloved for its refreshing flavors and simplicity. Impressed by her passion for cooking and the care she put into each dish, I begged her to share the recipe with me.

With a twinkle in her eye, the woman agreed to teach me the secrets of making Slata bel Clementinas. She guided me through the steps, showing me how to carefully select the freshest ingredients and how to balance the flavors to create a harmonious dish. As we worked together in the bustling market, I felt a sense of connection to this woman and her culinary heritage, as if I were uncovering a hidden treasure that had been waiting for me to discover.

After hours of chopping, mixing, and tasting, we finally sat down to enjoy the fruits of our labor. The salad was a revelation, a burst of sunshine on my taste buds with each bite. The sweetness of the clementines paired perfectly with the tangy olives and mint, while the dressing added a zesty kick that tied it all together. As I savored each mouthful, I knew that this recipe would become a cherished part of my own culinary repertoire.

Back home in my own kitchen, I recreated the salad for my family, eager to share the flavors of Morocco with them. They were delighted by the vibrant colors and fresh taste of Slata bel Clementinas, and I felt a sense of pride knowing that I had learned this recipe from a wise woman in a faraway land.

Over the years, I have continued to make the salad, adding my own personal touches and variations to make it truly my own. Each time I prepare it, I am transported back to that sunny afternoon in Marrakech, surrounded by the sights and sounds of a bustling market and the warmth of a kind soul who shared her culinary wisdom with me.

Slata bel Clementinas has become a staple in my kitchen, a reminder of the power of food to connect us to new cultures and experiences. It is a dish that brings joy and memories to all who taste it, a testament to the rich tapestry of flavors and traditions that make up the world of cooking.

And as I pass on the recipe to future generations, I hope that they too will find inspiration and delight in the simple yet profound beauty of this salad, a dish that has a story to tell and a legacy to share.