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When guests sit down to the dinner table, Moroccan hosts often set out small salads to eat with bread or on their own. Paula Wolfert found this salad in Essaouira, along the Atlantic coast. She says it's rare to see capers in Moroccan salads, even though the country is one of the world's leading suppliers. Slideshow:  More Moroccan Recipes 

Paula Wolfert
October 2011

Gallery

© Quentin Bacon

Recipe Summary

active:
15 mins
total:
45 mins
Yield:
4 first-course servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, toss the tomatoes with the celery, onion, green bell pepper, preserved lemon peel and capers. Add the olive oil and lemon juice and toss again. Season with salt and pepper. Refrigerate for at least 30 minutes before serving.

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Notes

Argan oil has an intense, nutty flavor. It is available at chefshop.com.

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