Moroccan Salad with Raisins

By Chef Rafih Benjelloun

1 cup raisins

4 Tbsp. red wine vinegar

Black pepper to taste

1/2 tsp. ground cumin

2 Tbsp. extra virgin olive oil

3 Tbsp. honey-raisin syrup*

Salt to taste

1 fresh ripe tomato

1 red bell pepper, peeled, seeded and diced

1 red onion, julienne

1 head butter lettuce, cut in quarters

1 bunch mixed greens

20 stems of watercress, leaves only

* To make honey-raisin syrup, combine 1 part rose honey with 4 parts raisin juice concentrate.

Just before serving, combine raisins with vinegar in a large mixing bowl. Set aside until raisins are plumped. Then add black pepper, cumin, olive oil, honey-raisin syrup, season with salt to taste, and mix thoroughly. Add tomato, bell pepper and onion. Toss gently to coat well.

To serve, arrange lettuce and mixed greens on serving platter. Top with watercress. Spoon vegetables on top. Pour any dressing remaining in bowl over all. Serve at room temperature.

Serves 8.

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