Moroccan Orange Salad with Olives

Name: Moroccan Orange Salad with Olives (Salade d’oranges)
Yield: Serves 6 to 8
Cuisine: Moroccan
Ingredients: 1 teaspoon sweet paprika; 1 teaspoon ground cumin; 2 pounds blood oranges and 1 pound bitter oranges or bergamots, or 3 pounds oranges, peeled and cut into segments or rounds; 2 pounds blood oranges and 1 pound bitter oranges or bergamots, or 3 pounds oranges, peeled and cut into segments or rounds; 2 pounds blood oranges and 1 pound bitter oranges or bergamots, or 3 pounds oranges, peeled and cut into segments or rounds; 2 pounds blood oranges and 1 pound bitter oranges or bergamots, or 3 pounds oranges, peeled and cut into segments or rounds; juice of 2 lemons; ¼ cup olive oil; 2 cups (½ pound) black olives, pitted; 1 bunch fresh coriander (cilantro), stemmed; 1 teaspoon ground cinnamon; 2 cloves garlic, minced (optional); salt and freshly ground black pepper to taste; salt and freshly ground black pepper to taste

Salade d’oranges

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Saffron Shores

By Joyce Goldstein

Published 2002

About

Refreshing, colorful, and a perfect foil for spicy foods, orange salads are popular throughout Morocco. The oranges can be peeled and cut into rounds or into segments. They may be paired with thinly sliced radishes for a subtle hint of heat. Sometimes, they are dressed with sugar and lemon juice and a sprinkling of either cinnamon or hot pepper. This version comes from Jacqueline Cohen-Azuelos’s Fleur de safran.

Ingredients

Africa
Morocco
Side dish
Vegan
Mediterranean
Gluten-free

Ingredients

Method