Orange, Olive and Onion Salad
- 4 oranges
- 16 black olives
- 1 large mild red onion, finely chopped
- juice of ½ to 1 lemon
- 3 tablespoons argan or extra virgin olive oil
- salt
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- pinch of ground chili pepper
- 2 tablespoons chopped flat-leaf parsley
Instructions:
Bitter oranges—Seville oranges—are commonly used in Morocco, but this salad is also good with sweet ones. Argan oil gives it a nutty flavor.
- Peel the oranges, removing the pith. Cut them into thick slices and then into quarters with a fine serrated knife.Put them on a flat serving plate with the olives and chopped onion on top.
- Make a dressing with a mixture of lemon juice, argan or olive oil, salt, cumin, paprika, and chili pepper and pour over the salad. Sprinkle with the chopped parsley.