This colorful and refreshing salad is a classic of Morocco. The harmony of flavors of orange and onion is surprising and quite delicious. I serve it with grilled chicken, pork or lamb. If you use an unsweetened onion, let it soak in cold water for 15 minutes before using.
Servings: 2
Resting time : 15 to 30 minutes
Grate one orange to get 1 tsp (5 ml)of zest. Mix zest and oil and let stand 15 to 30 minutes before proceeding with other steps.
Using a small paring knife, cut away the peel and pith from the oranges, exposing the flesh. Thinly slice the oranges and scatter on two dessert plates.
Scatter strips of onion on the oranges, garnish with the olives and drizzle with the reserved oil mixture. Serve immediately.
Ingredients
Directions
Grate one orange to get 1 tsp (5 ml)of zest. Mix zest and oil and let stand 15 to 30 minutes before proceeding with other steps.
Using a small paring knife, cut away the peel and pith from the oranges, exposing the flesh. Thinly slice the oranges and scatter on two dessert plates.
Scatter strips of onion on the oranges, garnish with the olives and drizzle with the reserved oil mixture. Serve immediately.
