Moroccan Greens Salad

Recipe and photo by Tami Ganeles Weiser Yield:  6 two-cup servings
Prep Time:  30 minutes Cook Time:  0 minutes

Moroccan Greens Salad

This salad of simple greens and citrus is enlivened by a flavorful herb-and-spice vinaigrette. The vinaigrette recipe makes more than is needed for this salad, but you’ll want to keep the leftover dressing for another day. It will keep in an airtight jar in the refrigerator for up to 4 days.



1 bunch Swiss chard (about ½ pound) stems and ribs removed, leaves torn into small pieces

1 pound baby spinach, larger stems removed

6 clementines or 3 navel oranges, peeled with all white pith removed

Herb-and-Spice Vinaigrette:

1 cup packed fresh flat-leaf parsley, leaves and stems included

½ cup packed fresh cilantro, leaves and stems included

1 teaspoon sweet paprika

1 teaspoon granulated sugar

½ teaspoon fresh thyme leaves or ¼ teaspoon dried thyme

½ teaspoon ground coriander

½ teaspoon ground cumin

½ teaspoon ground anise seeds

⅓ cup cider vinegar

1 cup olive oil


  1. Make the salad: Wash and dry the torn chard and spinach leaves. Put the dried leaves into a large bowl.
  2. Using a sharp knife, gently slice the clementines or oranges into rounds. Add the slices and any accumulated juice to the salad bowl.
  3. To prepare the dressing, combine the parsley, cilantro, paprika, sugar, thyme, coriander, cumin, anise, and vinegar in a food processor or a blender and pulse or blend until the leaves are finely chopped. With the motor running, drizzle the olive oil into the feeding tube until all of the ingredients are blended.
  4. Add the dressing to the salad, 1 or 2  tablespoons at a time, until all the leaves are moistened. Toss gently and serve immediately.

Kitchen Tips

  1. You can make prepare the components of the salad ahead of time, but add the oranges to the greens and dress with vinaigrette just before serving so the delicate leaves don’t wilt.
  2. You can substitute any leafy green, like the now-ubiquitous Tuscan kale, but they all have different degrees of bitterness and crunchiness, so just keep in mind that although the salad will be delicious with any greens, it will taste different depending on which you use. If you love bitter, try a fistful of torn dandelion greens (not from your yard, please—too many pesticides). If you like more delicate flavor, head to frisee (it looks like my bad perm from the ’80s.)
  3. Ame loves her salad spinner, and Tami never uses one. A salad spinner is a great tool for washing greens because the water and any soil particles drain out the bottom and then the spinner dries the delicate, cleaned leaves while allowing them to retain their texture. If you don’t have a spinner, wash the leaves in a bowl of cold water, lift the leaves out of the bowl (so you don’t pour the dirt back onto them), and repeat until the water left in the bowl is clear. Gently place the leaves on a few layers of  paper towels or a clean kitchen towel. Pat the leaves dry on paper towels or with a clean dish towel. If you want to be super fancy, you can even dry them on a cookie rack.

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