Orange, Olive, and Onion Salad
Bitter oranges—Seville oranges—are commonly used in Morocco, but this salad is also good with sweet ones. Argan oil (see page 31) gives it a nutty flavor.
Recipe information
Yield
serves 6
Ingredients
4 oranges
16 black olives
1 large mild red onion, finely chopped
Juice of 1/2 to 1 lemon
3 tablespoons argan or extra virgin olive oil
Salt
1/2 teaspoon ground cumin
1/2 teaspoon paprika
Pinch of ground chili pepper
2 tablespoons chopped flat-leaf parsley
Preparation
Step 1
Peel the oranges, removing the pith. Cut them into thick slices and then into quarters with a fine serrated knife. Put them on a flat serving plate with the olives and chopped onion on top.
Step 2
Make a dressing with a mixture of lemon juice, argan or olive oil, salt, cumin, paprika, and chili pepper and pour over the salad. Sprinkle with the chopped parsley.
variation
Step 3
Instead of lemon juice, add a whole lemon, peeled, pith removed, cut into slices, and then into small pieces.
