Claudia Roden writes in The Book of Jewish Food (Knopf) that orange and olive salads are a Moroccan specialty. If you can find them, blood oranges make an especially striking presentation.

created at: 2011-03-24

4 oranges (Valencia or blood oranges)

1/4 cup oil-cured black olives, pitted and halved

2 tablespoons red wine vinegar

2 tablespoons honey

1 clove garlic, minced

1/4 cup chopped flat-leaf parsley

1 teaspoon paprika

1/2 teaspoon cumin (optional)

3 tablespoons olive oil

Sea salt and freshly ground black pepper to taste

 

1. Peel oranges, removing as much of the pith as possible, then slice horizontally into 1/4-inch rounds. Arrange orange slices on a serving platter and scatter with olives.

2. In a medium bowl, whisk together vinegar, honey, garlic, parsley, paprika, cumin (if using) and oil; drizzle over oranges and olives, then sprinkle with sea salt and pepper to taste.

Serves 4.

 

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