Moroccan Appetizer Salad Transatlantique

Name: Moroccan Appetizer Salad Transatlantique
Yield: Serves 4–6
Cuisine: Moroccan
Ingredients: thin strips of preserved lemon peel; black (ripe) olives; 3–4 hard-boiled eggs, quartered; lettuce hearts; ½ recipe Diced Pepper, Tomato and Onion Salad; ½ recipe Aubergine (Eggplant) Salad; ½ recipe Glazed Carrot Salad; ½ recipe Potato Salad; ½ recipe Beetroot (Beet) Appetizer Salad (I, II or III)

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

The Transatlantique Hotel in Meknes serves a delicious Moroccan appetizer salad made up of various cooked and raw vegetable salads: beetroot, glazed carrots, aubergine, pepper, tomato and cucumber salad garnished with black olives, hard-boiled eggs and strips of Moroccan preserved lemon.

Ingredients

½ recipe Beetroot (Beet) Appetizer Salad (I, II or III)
½ recipe Diced Pepper, Tomato and Onion Salad

Africa
Morocco
Preserve
Starter
Fish course
Pescatarian
Mediterranean
Gluten-free

Method

Prepare all the salads according to directions, then chill.
Arrange a small mound of each salad decoratively on a salad plate.
Garnish the Aubergine (Eggplant) Salad and Glazed Carrot Salad with strips of preserved lemon peel, and each dish with olives, hard-boiled egg quarters, and a heart or two of lettuce.