Blood Orange and Cured Black Olive Salad Recipe
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[Photograph: Carrie Vasios]
This simple salad has a surprisingly complex range of sweet, salty, and spicy flavors.
Adapted from The Food of Morocco by Paula Wolfert.
Read more: Serious Entertaining: Hello, Morocco
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- Yield:serves 4
- Active time: 15 minutes
- Total time:15 minutes
Ingredients
- 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
Directions
-
1.
In a medium bowl, whisk together orange juice, olive oil, sugar, cumin, cayenne, salt, and paprika. Add olives to bowl and toss to combine.
-
2.
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.
This Recipe Appears In
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