Orange Olive Salad
This simple, elegant Olive Orange Salad is a riff on a Moroccan classic according to cookbook author, Dorie Greenspan. It’s easy and refreshing!
Dorie’s Salade d’Orange is made with sliced oranges that are sprinkled with onion slices, Nicoise olive, and a drizzle of olive oil before a final dusting with Maldon sea salt.
Why You Must Make
- This Moroccan-inspired Olive Orange Salad pairs perfectly with Dorie’s Lamb and Dried Apricot Tagine. But it’s also tasty with almost any entree.
- A variety of oranges makes for a beautiful salad!
- Dorie’s orange salad could be a starter, salad course, or even a palate cleanser.
- Kitchen Staples – Maldon Sea Salt (or table salt)
- Arugula – Salad greens with a peppery, mustardy flavor.
- Oranges – Remove the peel with a knife, then slice into ⅓-inch rounds
- Nicoise Olives – Grown in the Provence region of France, Italy and Morocco. They are small black olives that are cured then stored in olive oil.
- Red Onion – Slice and soak in ice water to remove sharpness.
- Balsamic Vinaigrette – Use my homemade dressing or simply drizzle with olive oil.
Dorie’s Olive Orange Salad
No grocery list was necessary for this week’s recipe. 4 navel oranges and some Nicoise olives were all I needed. At first, I thought Dorie would have us supreme the oranges, but her method resulted in a prettier effect by peeling and slicing. The rounded ends were sliced flat, then the peel and pith were removed by slicing from end to end around the orange. The naked oranges were then cut into slices. I selected some Cara Cara oranges with their red flesh to contrast with the traditional navel oranges. The Nicoise olives were harder to source, but I found them in a mixture labeled “French Olives” at the olive bar. Unfortunately, pits were included.
How to Make
- Dorie’s recipe was just sliced oranges, olives, onion, a drizzle of olive oil, and a sprinkle of sea salt.
- My sister taught me Dorie’s trick of soaking the onion slices in ice water for about 20 minutes to cut the bite. You get the taste and crunch of onion without the intense sharpness.
- Then remove the peels along with the membrane with a knife before slicing the oranges.
- Arrange the oranges on a plate. A variety of colors is nice when blood oranges are in season. Then add the olives and minced onions.
- For my take, I added some greens…arugula this time. I tossed with my favorite vinaigrette and served it along with grilled chicken for our Sunday night dinner. Quite tasty even if I was the only taker. C’est la vie…at least at my house.
You May Also Like
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- Cherry Orange Salad with Citrus Vinaigrette
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- All My Best Salad Recipes
- 5 ounces arugula
- 4 oranges, peel sliced off. then sliced into ⅓-inch rounds
- Nicoise olives
- ½ small red onion, sliced and soaked in ice water to remove sharpness
- Maldon sea salt
- Balsamic vinaigrette
- Place arugula in a salad bowl.
- Top with orange slices, olives, and onion slices.
- Serve with balsamic vinaigrette and a sprinkle of sea salt, if desired.
Drizzle salad with oil and vinegar or a balsamic vinaigrette to serve.
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Amount Per Serving: Calories: 228Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 40mgSodium: 306mgCarbohydrates: 26gFiber: 5gSugar: 14gProtein: 9g
Salad calories are without salad dressing.