Salade d'Oranges aux Olives / Orange Salad with Olives (Serves 6)
Claudia Roden
Ingredients
- 4 oranges
- juice of 1 lemon or 2-3 tbsp
- 3 tbsp argan oil
- 3 garlic cloves, crushed in a press or finely chopped
- salt
- a handful of black olives
- 1 tsp cumin (optional)
- 1 tsp paprika, pinch of cayenne or chilli powder (optional)
Preparation
- Peel the oranges, removing the pith. Cut them into slices and then into pieces.
- Dress with a mixture of lemon juice, oil, garlic and salt and add the olives. Serve sprinkled with cumin (if using), paprika and cayenne pepper.
Reproduced with kind permission of Claudia Roden from 'The Book of Jewish Food' from Viking press.
This famous Moroccan salad is best made with slightly sour or bitter oranges - though sweet ones will do - and with the rare argan oil. Argan oil, which the Jews of Essaouira traditionally use, gives the oranges a distinctive taste.