6 Servings
1 head romaine lettuce
3 navel oranges -=or=-
3 temple oranges
2 T lemon juice
2 T sugar
1 pn salt
1/2 t cinnamon
1 T orange flower water
3/4 c walnuts, chopped
Wash lettuce and section into leaves, discarding the tough outer
ones. Drain; wrap in paper towels to dry. Store in refrigerator until
needed. Peel oranges and remove all outside membranes, using a small serrated knife and employing a seesaw motion. Section the oranges by cutting away all the membranes from the orange flesh. As you work, lift out each section and place in a small mixing bowl.
Squeeze the juice from the remainder of the orange over the sections to keep them moist. Cover; keep chilled. Make a dressing by mixing the lemon juice, sugar, salt, cinnamon, orange flower water, and 2 tb. of the orange juice. Blend well, then taste. The dressing should be sweet. Just before serving, shred the lettuce and arrange in a glass serving dish. Pour the dressing over it; toss. Make a design around the edges with overlapping sections of orange, then sprinkle the salad with the chopped walnuts and dust with more cinnamon.
Serve immediately.
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