- 12 Valencia oranges
- 2 tablespoons orange-flower water
- 1 teaspoon ground cinnamon
- 3 tablespoons confectioners' sugar
Peel the oranges, slice them into thin circles, and remove all the seeds with the tip of a paring knife. Arrange the orange slices on a large platter or in a shallow glass bowl. Sprinkle the orange flower water over the slices. Mix the cinnamon and sugar together and sprinkle it over the oranges. The salad is ready to serve, though I find it tastier if it is covered with plastic wrap and chilled for 30 minutes before serving.
Recipe courtesy of Jessica Harris
Recipe courtesy of Michael Chiarello