Monday, April 12, 2010

Spicy orange salad, Moroccan style

A version of this salad appeared in the NY Times in 1980. It was by Craig Claiborne. I’ve rewritten it to satisfy myself. Castelvetrano olives are a bright green with a very delicate flavor. Whole Foods has them here in Denver in the antipasto/salad bar area. I like a nice big fat green olive (maybe stuffed with garlic or bleu cheese) in a martini, but not so much to eat by themselves.
My recipe calls for arugula, but we didn't have any. Substituted some shredded romaine. Prefer arugula

Spicy orange salad, Moroccan style (2 servings)
1 large navel orange, supremed
8 castelvetrano olives, pitted (or oil-cured black olives)
1 clove garlic, minced or pressed
1 tbsp olive oil
1 t red wine or sherry vinegar
salt and pepper
¼ tsp ground coriander
¼ tsp ground cumin
¼ tsp paprika
pinch cinnamon
pinch cayenne
baby arugula

If you don’t know how to supreme an orange, go to Google and type in “how to supreme and orange.” There are youtube videos to show you the technique. Alternatively, peel the orange well and cut it into segments.

Put the orange, olives, garlic, olive oil and vinegar, salt and pepper in a bowl and toss.

Mix the dry spices in a small bowl, add it to the orange and olives and toss again. Taste and adjust seasonings.
Place some baby arugula in a salad bowl, top with the orange and olives and serve.

1 comment:

Andrea said...

Beautiful colors Stephen! I bet the flavors are as bright as the colors are. Lovely dish for a spring day :)

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