Reading The New York Times Magazine this past Sunday, I came across a recipe for Moroccan-style Spicy Orange Salad republished from a 1980 article in The Times. I’ve added orange sections and olives to lettuce salads before, but never put together a salad of just orange and olives accented with fresh herbs and a spicy “dressing.” The writer presenting the Recipe Redux in the Sunday magazine was adamant the Spicy Orange Salad should be a more widely appreciated dish and so I had to see what all the fuss was about.
All I can say is, “Ditto!” This salad combines savory and sweet in an amazing way with completely accessible ingredients that require a mere chop, dice, whisk and toss to reach mere perfection. Trust me, this salad is that good. The only thing I did differently was to add a sprinkling of fresh cilantro for an extra pop of flavor. Seriously, take note: this Spicy Orange Salad makes for the perfect first course/salad to start off a meal.
Πικάντικη Σαλάτα με Πορτοκάλια και Ελιές – Spicy Orange Salad
(from a recipe in The New York Times Magazine)
Makes 4 servings
3 large seedless oranges
1/8 teaspoon cayenne
1 teaspoon paprika
1 garlic clove, finely chopped
3 tablespoons olive oil
1 tablespoon vinegar (red-wine or sherry)
3 tablespoon finely chopped parsley
3 tablespoons finely chopped cilantro
12 Kalamata olives, preferably pitted
Salt and freshly ground pepper
Peel the oranges, making sure to remove as much of the white pith as possible. Cut each orange into wedges, then slice each wedge into one-inch pieces.
In a medium-large bowl, combine the olive oil, vinegar, cayenne, paprika and garlic. Whisk in some salt and pepper to taste. Add the orange sections, parsley, cilantro and olives and toss gently. Serve the salad cold or at room temperature.