Did you say spicy orange salad?
Who knew oranges could be used in a savory dish, as in this delightful olive orange salad? This Moroccan salad is a staple at our tables. This always knocks their socks off.
Use only navel oranges for this orange salad, so as not to extract too much juice from the juicier oranges. Navel oranges will keep their shape and are meaty and full of flavor. Likewise, use only oil-cured black olives, as they combine with the oranges perfectly in this orange salad. Funky at its most colorful and most flavorful!
Do not let the unusual ingredient combination intimidate you: It all works beautifully.
Just trust me here: Have I ever let you down? You will love my olive orange salad!
- 6 navel oranges, peeled and cut in 1/2 inch dice with a serrated knife
- 1 cup pitted oil-cured olives
- 6 cloves garlic
- 1 large bunch flat parsley
- 1/2 cup olive oil
- 1/3 cup fresh lemon juice
- 2 tablespoons paprika
- 1 tablespoon ground cumin
- 1/3 teaspoon red pepper flakes, a drop more if you like it very spicy
Place the oranges and olives in a bowl. in a food processor, chop the garlic very fine. Add the parsley, and chop medium fine, using the pulse button. add the chop mixture to the bowl. Add all remaining ingredients and toss thoroughly. Makes 4 cups. Serve within two days. If not serving on the day you make it, store in refrigerated in a glass jar.