Description
A refreshing and vibrant Moroccan Orange Salad featuring juicy seedless oranges dressed with a spicy paprika and cayenne vinaigrette, complemented by fresh parsley and briny black olives. This quick and easy salad is perfect as a light appetizer or side dish.
Ingredients
Salad
- 3 large seedless oranges
- 1 cup chopped parsley
- 12 pitted black olives (preferably imported Greek or Italian)
Dressing
- 1/8 tsp cayenne pepper
- 1 tsp paprika
- 1/2 tsp garlic powder
- 3 Tbsp olive oil
- 1 Tbsp red-wine or sherry vinegar
- Salt and freshly ground black pepper to taste
Instructions
- Prepare the oranges: Peel the oranges carefully, removing all the exterior white pith. Slice each orange into wedges, then cut each wedge into approximately 1-inch pieces. Set aside.
- Make the dressing: In a salad bowl, combine cayenne pepper, paprika, garlic powder, olive oil, and red-wine or sherry vinegar. Season with salt and freshly ground black pepper to taste. Whisk thoroughly until the dressing is well blended.
- Assemble the salad: Add the chopped oranges, parsley, and black olives to the dressing. Toss gently to combine all ingredients evenly without bruising the oranges. Serve chilled or at room temperature.
Notes
- Use seedless oranges to avoid bitterness and ease preparation.
- Adjust cayenne pepper quantity according to your preferred spice level.
- Fresh garlic can be used instead of garlic powder for a more robust flavor.
- This salad is best served fresh but can be refrigerated for up to 2 hours before serving.
- Pair with grilled meats or as part of a mezze spread.
