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Orange, onion and black olive salad

Yields1 ServingPreparation20 mins

This Morrocan salad is surprising, refreshing and absolutely delicious.

Salade d’orange, d’oignon et d’olive noire

 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.