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Moroccan Royal Salad

A Step-by-Step Guide to the Grand Moroccan Royal Salad

The Royal Salad is one of the most sought-after dishes for formal occasions. In short, this luxury salad is a complete sensory experience It is crafted from high-quality ingredients, such as seafood, shrimp, fresh mozzarella, and wheat. Its preparation often requires more time than standard salads, frequently involving pre-preparation a day in advance. The salad is artistically and meticulously presented in layers or by using molds. It is garnished with fresh herbs and edible flowers, with the goal of being as visually captivating as a piece of art, while being equally delicious.
Ingredients are carefully selected to ensure an appealing visual contrast between vibrant colors and the arrangement of the components, in addition to a textural contrast—combining crunchy, creamy, and tender elements.,
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Prep Time 45 minutes
Cook Time 1 hour
Total Time 2 hours 45 minutes
Servings: 10
Course: Salad
Cuisine: moroccan
Ingredients Method Notes

Ingredients
  

💠1-Wheat Salad Preparation for ( Moroccan Royal Salad )
  • 300 g Quick-cooking wheat
  • 200 g Canned corn
  • 400 g Canned tuna
  • 200 g Peas (boiled or canned)
  • 200 g Canned red kidney beans
  • 4 tbsp tbsp High-quality mayonnaise
  • 100 g Edam cheese, cut into small cubes
💠2-Preparing the Creamy Dressing for Wheat Salad
  • 200 g High-quality cream cheese
  • 5 tbsp High-quality mayonnaise
  • 1 Juice of 1 lemon
  • ½ tsp Black pepper
  • 2 tbsp Chopped parsley
💠3-Avocado Layer Ingredients ( Moroccan Royal Salad )
  • 3 Whole avocados
  • 1 tbsp Finely grated onion
  • 1 tsp Salt
  • ½ tsp Black pepper
  • ½ Juice of 1 lemon
  • 50 Walnuts chopped with a knife
💠4-Stuffed Avocado Halves ( Moroccan Royal Salad )
  • 3 Whole Avocados, diced into cubes
  • 200 g Small-sized shrimp
  • 100 g Sweet corn
  • 3 tbsp Mayonnaise
  • 1 Whole Mango cubes
  • 1 tsp Salt
  • ½ tsp black pepper
  • 1 tsp White vinegar or lemon juice
💠5-Vegetable Salad Ingredients ( Moroccan Royal Salad )
Potato Salad
  • 700 g potatoes
  • 150 g Grated Edam cheese
  • ½ tsp Black pepper
  • 1 tsp Vinegar
  • 2 tbsp High-quality mayonnaise
  • 2 tbsp Finely chopped parsley
carrot salad
  • 700 g carrots
  • 2 tbsp Finely chopped parsley
  • ½ tsp salt
  • ½ tsp Black pepper
  • 1 tsp Cumin
  • 1 clove minced garlic
  • ½ Preserved lemon
  • 2 tbsp olive oil
beetroot salad
  • 700 g beetroot
  • 2 tbsp Chopped parsley
  • 1 Juice of 1 lemon
  • 1 tbsp Balsamic vinegar
  • 1 clove Finely minced garlic clove
  • 100 g Canned sweet corn
Broccoli Salad
  • 700 g broccoli
  • 1 tsp Garlic powder
  • ½ tsp Salt
  • ½ tsp Black pepper
  • 1 tsp Mustard Dejon
  • 2 tbsp Chopped parsley
  • 1 tsp Butter
💠6-Side Sauce Ingredients ( Moroccan Royal Salad )
  • 100 g Plain unsweetened yogurt
  • 2 tbsp Mayonnaise
  • ½ tsp Salt
  • ½ tsp Black pepper
  • 1 tsp Garlic powder
  • 1 tbsp Chopped parsley or dill
  • 5 tbsp Milk

Method
 

💠1-Preparation Method ( Moroccan Royal Salad )
  1. Step 1: boil the wheat in water with salt and a tablespoon of oil
    A pot for cooking quick-cooking wheat
  2. Vegetables In a separate pot, boil the potatoes and carrots with salt.
  3. Beets: Boil the beets separately for one hour.
    Tip: Alternatively, you can season the vegetables with salt and steam them to concentrate their flavors.
  4. Allow all vegetables to cool completely. These can be prepared a day in advance.
💠2-Mixing Phase ( Moroccan Royal Salad )
  1. Wheat Salad: In a large bowl, combine the boiled wheat with cream cheese, corn, green peas, mayonnaise, and tuna.
    Wheat salad with sweet corn, red kidney beans, and peas
  2. Avocado Layer: In a large bowl, mix 4 diced avocados with grated onion and crushed walnuts. Mix all ingredients gently, ensuring some avocado chunks remain intact.
    Mashed avocado with crushed walnuts
  3. Assembly: Place the wheat mixture into a mold/frame and smooth the top to make it level. Add the avocado layer on top and smooth it out as well.
  4. Note: Keep the mold in place until the final serving stage.
💠2-Preparation Instructions ( Moroccan Royal Salad )
    Preparing the Avocado Halves
    1. Cut the avocados into halves and carefully scoop out the flesh, keeping the skins intact.
    2. Dice the mango and pineapple into small squares, and prepare the canned corn.
    3. Sauté the small shrimp in a pan with salt and black pepper for 5 minutes, then allow them to cool.
    4. Gently mix all the ingredients together and fill the avocado skins with the mixture.
      Avocado halves stuffed with shrimp and diced mango
    5. Preparing the Potatoes
    6. In a bowl, place the cooled potatoes and finely grate cheese over them.
    7. Add salt, black pepper, vinegar, mayonnaise, and parsley.
    8. Mix everything thoroughly, taste, and adjust the salt if necessary.
      Diced potatoes with grated cheese, mayonnaise, and chopped parsley
    9. Preparing the Marinated Carrots
      To learn how to prepare the carrots, please khizou mcharmal  click here.
      Carrot slices in a frying pan with Moroccan chermoula
    10. Preparing the Beets
    11. In a large bowl, cut the boiled and cooled beets into uniform cubes.
    12. Add lemon juice, two tablespoons of balsamic vinegar, a finely minced garlic clove, and canned corn, then mix gently.
      Cubed beetroot salad with sweet corn and chopped parsley
    13. Preparing the Broccoli
    14. In a pan, heat a tablespoon of butter with mustard, garlic powder, parsley, salt, and black pepper.
    15. Add the broccoli and cook for 5 minutes; be careful not to overcook, and stir until it absorbs the seasoning.
      Broccoli in a frying pan with butter and spices
    16. Preparing the Side Sauce
    17. In a bowl, combine mayonnaise with a little milk to achieve a lighter consistency.
    18. Add half a teaspoon of garlic powder and chopped parsley or dill, then serve in small individual bowls
      Mayonnaise sauce in a Moroccan-patterned bowl
    💠Serving Method ( Moroccan Royal Salad )
    1. 1. Assembly of the Centerpiece:
    2. You will need two serving platters: one large oval platter and one small pedestal (footed) bowl/stand with a diameter of approximately 35 cm.
    3. Place a metal ring mold on a flat surface. Tightly pack the wheat salad into the mold, pressing gently with a spoon so it holds the shape.
    4. Top the wheat salad layer with the avocado mixture.
      Wheat salad in a serving bowl placed on a serving plate with a stand
    5. Carefully place the pedestal stand into the center of the large oval platter.
    6. Transfer the molded wheat and avocado tower (while still in the ring) onto the center of the pedestal stand. Gently remove the metal ring mold.
    7. Decorate the top of the tower with the shrimp (sautéed with salt and olive oil) and reserved avocado chunks.
    8. 2. Arranging the Platter:
    9. Arrange fresh, select lettuce leaves around the base of the salad tower and along the sides of the large oval platter.
    10. Place the small bowls containing the accompanying side sauces around the base of the pedestal stand.
    11. 3. Plating the Salads:
    12. Divide the potato salad (approx. 200g total) into four equal portions and place them in the four corners of the oval platter, opposite each other.
    13. Do the same with the marinated carrot salad, placing portions next to the potato salads.
    14. Continue this pattern for the beet salad and the broccoli salad, ensuring all four types are distributed evenly in the four corners, creating a balanced presentation.
    15. Nestle the fried onion rings and fresh mozzarella balls in the spaces between the corner salads.
    16. Finally, scatter a few remaining shrimp over the entire platter for a finishing touch.

    Notes

    • Advance Preparation: The vegetables can be boiled a day in advance and stored in the refrigerator. However, do not mix them with their dressings until 30 minutes before serving to maintain freshness and texture.
    • Distribution: It is best to distribute each type of salad four times around the platter (as described above) so that every guest has easy access to all varieties.
    Moroccan Royal Salad