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Epicurious

Orange and Olive Salad

The delicate nutty argan oil is particularly good in this spicy Moroccan salad. It is made from the nut in the fruit of the argan tree, which grows exclusively in southwestern Morocco.

Recipe information

  • Yield

    serves 6

Ingredients

4–6 oranges
Juice of 1/2–1 lemon
3 tablespoons argan oil or hazelnut, walnut, or sesame oil
3 cloves garlic, crushed in a press or finely chopped
Salt
A handful of black olives
1 teaspoon ground cumin
1 teaspoon paprika
A pinch of ground chili pepper (optional)

Preparation

  1. Peel the oranges, removing the pith. Cut them into slices and then into pieces. Dress with a mixture of lemon juice, oil, garlic, and salt and add the olives. Serve sprinkled with cumin, paprika, and chili pepper.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsSaladMoroccanNorth AfricanAfricanOrangeCitrusFruitOliveSideLunchDinnerDairy FreeGluten FreeVegetarianVeganEasyQuickCookbooks
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