This elegant Orange Olive Salad is a riff on a Moroccan classic according to Dorie Greenspan. Sliced oranges are sprinkled with onion slices, Nicoise olive and a drizzle of olive oil before a final dusting with Maldon sea salt.
Back to Morocco This Week
If I was on the ball, this Moroccan inspired Olive Orange Salad would have paired perfectly with last week’s Lamb and Dried Apricot Tagine. Alas, during this busy holiday season, I’ve once again overextended myself and have become a tad disorganized. But, thank goodness, our French Fridays with Dorie honchos knew we’d all be a little frazzled and selected one of the easiest recipes in Around My French Table . Lacking the sweetness and cinnamon of the North African number, Dorie’s version could be a starter, salad or even a palate cleanser.
Dorie’s Olive Orange Salad
No grocery list was necessary for this week’s recipe. 4 navel oranges and some Nicoise olives was 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 was 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.
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. For my take, I added some greens…arugula this time. I tossed with my favorite vinaigrette and served along with grilled chicken for our Sunday night dinner. Quite tasty…even though I was the only taker. C’est la vie…at least at my house.
Dorie’s recipe for this Orange Olive Salad can be viewed on Google Books.
- 5 ounces arugula
- 4 oranges, peel sliced off. then sliced into 1/3 inch rounds
- Nicoise olives
- 1/2 small red onion, sliced and soaked in ice water to remove sharpness
- Maldon sea salt
- Balsamic vinaigrette
- Place arugula in salad bowl. Top this orange slices, olives and onion slices. Serve with balsamic vinaigrette and a sprinkle of sea salt, if desired.