Orange, onion and black olives Salad


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

Prep Time20 mins

 2 navel oranges
 3 tbsp (45 ml) extra virgin oil
 2 slices of sweet onions, cut in four
 12 Kalamata olives, pitted

1

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.

2

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.

3

Scatter strips of onion on the oranges, garnish with the olives and drizzle with the reserved oil mixture. Serve immediately.

Ingredients

 2 navel oranges
 3 tbsp (45 ml) extra virgin oil
 2 slices of sweet onions, cut in four
 12 Kalamata olives, pitted

Directions

1

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.

2

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.

3

Scatter strips of onion on the oranges, garnish with the olives and drizzle with the reserved oil mixture. Serve immediately.

Orange, onion and black olive salad

 

 

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