This simple salad has a surprisingly complex range of sweet, salty, and spicy flavors.
Adapted from The Food of Morocco by Paula Wolfert.
- 4 blood oranges, peeled and sectioned
- 2 tablespoons orange juice
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon sugar
- 1/4 teaspoon cumin
- 1/8 teaspoon cayenne
- 1/2 teaspoon salt
- 1/4 teaspoon paprika
- 1 cup cured black olives
- 2 tablespoons chopped parsley
In a medium bowl, whisk together orange juice, olive oil, sugar, cumin, cayenne, salt, and paprika. Add olives to bowl and toss to combine.
Lay orange slices across a large platter. Cover platter evenly with olives, making sure to drizzle any remaining sauce over the salad. Sprinkle with chopped parsley and serve.