The Raw Cooked Vegan

Saturday, August 7, 2010

Spicy Orange Moroccan Salad

Okay, you may be thinking oranges with Kalamata olives? YES! Oh my G. This is so good, I penciled a 5 star on the now scrappy paper its written on. I cannot describe the taste, other than it's sweet, salty and spicy. Everyone loves it here (well, except one little olive-hater). I originally discovered this recipe from the New York Times.
Spicy Orange Moroccan Salad
3 large, seedless oranges, or 6 small (Navel or Valencia)
1/8 tsp cayenne pepper
1 tsp Hungarian paprika (or regular paprika if you don't have it)
2 cloves garlic, minced or 1/2 tsp garlic powder
3 TBS olive oil
1 TBS red wine vinegar
sea salt & fresh ground pepper (I use mortar & pestle)
1/3 cup chopped fresh parsley
15-20 Kalamata olives, cut in half with kitchen shears
Wash and peel oranges. In large bowl, cut each orange wedge into two or three pieces with kitchen shears. Cut away any stringy membranes. Add chopped parsley and Kalamata olives. Set aside.
In a lidded jar, combine olive oil, cayenne pepper, paprika, garlic, vinegar, salt & pepper. Shake well. Pour over orange & olive mixture. Toss. Serve cold or at room temp.

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