Choose your favorite seasonal fruits and vegetables.
The Arabic term ras el hanout translates as “head of the shop,” signifying that the spice blend is a combination of the purveyor’s best goods. “Throughout North Africa, and even from shop to shop, the composition of the mix differs,” explains Brooklyn-based recipe developer Ali Slagle. “Common inclusions are coriander, cumin, paprika, ginger, cinnamon, saffron, turmeric, mace, and allspice.” Though ras el hanout is frequently used to season roasted vegetables, proteins, couscous, and tagines, it’s implemented in this recipe to flavor the salad dressing.
“The ingredients span sweet and savory. Pick the best-looking red fruits and vegetables you can find at the grocery store or farmers market,” says Slagle. She chose the color not just for its bold hue, but also, she says, because red and orange fruits and vegetables are among the highest in vitamin C and contain phytonutrients like lycopene.
For the ras el hanout dressing
extra-virgin olive oil
freshly squeezed lime juice
ras el hanout
For the salad
bite-sized pieces of sweet red fruits and vegetables, such as cherries, plums, raspberries, strawberries, tomatoes, and figs
bite-sized pieces of bitter or spicy red fruits and vegetables such as radish, pomegranate, radicchio, and red endive
In a medium bowl, whisk together the dressing ingredients and season to taste.
On a serving platter, layer the ingredients, putting the sturdiest ingredients (like lettuces and hardy vegetables on the bottom) and the most delicate ones (like raspberries and strawberries) on top.
Season the salad with salt and pepper, then drizzle over the dressing.
Taste and season again with flaky salt and more black pepper if desired. Serve immediately.