Monday, November 5, 2007

Moroccan Black Olive and Orange Salad

Middle Eastern and Mediterranean food is becoming more and more popular, not only as a main course, but as a side dish, or appetizer.

A typical example of this is hummus, which as little as five years ago, was unheard of by many people and is now offered as an appetizer in at least two of the pizza chain restaurants here in Southern California.

With this in mind, and looking for something to pair with the heartier-style meals that are typical of this time of year, this Moroccan Black Olive and Orange salad makes an ideal accompaniment to many meals. It is light and refreshing and can be either an appetizer or a side dish.

Serve it in our elegant white serving tagines to add an elegant and exotic touch to your meal.

Moroccan Black Olive Orange Salad
  • 4 Navel Oranges
  • 1 Cup Pitted Oil-Cured Black Olives
  • 1/4 Cup Red Onion, Thinly Sliced
  • 1 Teaspoon Fennel Seeds, Crushed
  • Sea Salt
  • Red Wine Vinegar
  • Extra Virgin Olive Oil
  • 1/4 Cup Torn Mint Leave
  1. Peel the oranges and with a paring knife, carefully scrape off as much of the white pith as possible, without tearing the fruit.
  2. Slice each orange crosswise into 3/8th-inch thick slices.
  3. Arrange the slices on a platter, slightly overlapping each one.
  4. Scatter the olives and the onions over the oranges.
  5. Season everything with the fennel seeds and salt.
  6. Splash the vinegar and drizzle olive oil over the salad.
  7. Place the mint on top.

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