Moroccan | Orange, Olive, and Onion Salad
Posted on March 18, 2014
I loved this! Simple, healthy, and very tasty.
Yield: 6 servings
16 black olives
1 large mild red onion, finely chopped
juice of 1/2 to 1 lemon
3 tablespoons of argan or extra virgin olive oil
1/2 teaspoon ground cumin
1/2 teaspoon paprika
pinch of ground chili pepper
2 tablespoons chopped flat-leaf parsley
Peel the oranges, removing the pith. Cut them into thick slices and then into quarters with a fine serrated knife. Put them on a flat serving plate with the olives and chopped onions on top.
Make a dressing with a mixture of lemon juice, argan or olive oil, salt, cumin, paprika, and chili pepper and pour over the salad. Sprinkle with the chopped parsley.
(Ref. "Orange, Olive, and Onion Salad" recipe, Arabesque cookbook, p. 48.)