Serious Eats: Recipes
Blood Orange and Cured Black Olive Salad
This simple salad has a surprisingly complex range of sweet, salty, and spicy flavors.
Adapted from The Food of Morocco by Paula Wolfert.
About the author: Carrie Vasios is the Community Manager of Serious Eats and writes the Wake and Bake, Cookie Monster, and Serious Entertaining columns. She likes perusing her large collection of cookbooks while eating jam from the jar.