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Salade D’Oranges et Olives Noires
Moroccan Orange and Black Olive Salad
Moroccan Jewish tradition is to present a variety of
salads on every Sabbath table, usually served before the
fish course. This is a classic Moroccan salad, which
nicely blends salty, sweet, bitter, and spicy flavors.
Make sure to use good marinated olives, not the canned
kind.
Makes 6 servings
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4 oranges
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1 cup pitted black olives
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2 tablespoons olive oil
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1 tablespoon red wine vinegar
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3 garlic cloves, finely chopped
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1/2 teaspoon paprika
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1/2 teaspoon salt
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Pinch of cayenne
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1/4 teaspoon sugar
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2 tablespoons chopped fresh flat-leaf parsley
Peel the oranges. Cut them into sections and then cut the
sections crosswise into thirds. Arrange the orange pieces
with the olives in a salad bowl.
In a small bowl, whisk together the oil, vinegar, garlic,
paprika, salt, cayenne, and sugar and pour the mixture
over the oranges and olives. Stir to combine, then
sprinkle with the parsley. Serve immediately.
Recipe from JEWISH FOOD: The
World at Table
By Matthew Goodman (HarperCollins Publishers; March
2005; $29.95/Hardcover; ISBN: 0-06-052128-7).
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