Top | The Hadassah Everyday Cookbook

Moroccan Orange and Olive Salad

(recipe, Leah Koenig)

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Ingredients

1. 4 oranges (Valencia or blood oranges)
2. ¼ cup oil-cured black olives, pitted and halved
3. 2 Tbsp. red-wine vinegar
4. 2 Tbsp. honey
5. 1 garlic clove, minced
6. ¼ cup chopped flat-leaf parsley
7. 1 tsp. paprika
8. ½ tsp. cumin (optional)
9. 3 Tbsp. olive oil
10. Sea salt and freshly ground pepper

Steps

1. Peel the oranges, removing as much of the pith as possible, then slice horizontally into ¼-inch rounds. Arrange the orange slices on a serving platter and scatter with the olives.
2. In a medium bowl, whisk together the vinegar, honey, garlic, parsley, paprika, cumin (if using), and olive oil. Drizzle the dressing over the oranges and olives, followed by a sprinkling of sea salt and pepper to taste.