Orange and Olive Salad
A Moroccan first-course salad of cold orange rounds with salty oil-cured olives and sharp raw onion, dressed with cumin and cinnamon. It comes together in one bowl and no heat.
- 1
Working over a bowl to catch the juice, cut the top and bottom off each orange, then cut away the peel and white pith following the curve of the fruit. Slice crosswise into 1/4-inch rounds.
- 2
Arrange the orange rounds on a shallow platter, overlapping them slightly. Scatter the sliced onion and olives over the top.
- 3
Whisk the caught orange juice with the olive oil, cumin, cinnamon, and salt until it looks cloudy, then spoon it evenly over the salad.
- 4
Let the platter stand at room temperature for 10 minutes so the onion softens and the dressing sinks into the fruit, then serve.
Ingredients
- 4 large navel oranges
- 1/2 small red onion, sliced paper-thin
- 1/2 cup oil-cured black olives, pitted and halved
- 2 tablespoons olive oil
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
Instructions
- 1
Working over a bowl to catch the juice, cut the top and bottom off each orange, then cut away the peel and white pith following the curve of the fruit. Slice crosswise into 1/4-inch rounds.
- 2
Arrange the orange rounds on a shallow platter, overlapping them slightly. Scatter the sliced onion and olives over the top.
- 3
Whisk the caught orange juice with the olive oil, cumin, cinnamon, and salt until it looks cloudy, then spoon it evenly over the salad.
- 4
Let the platter stand at room temperature for 10 minutes so the onion softens and the dressing sinks into the fruit, then serve.