This is one of those things I just wasn’t sure how it would all work. Oranges and olives? My goodness, yes.
I will always be impressed that onions, cumin and chili powder lend a North African vibe to this orange salad, but combine the same three flavors with pinto beans and you’ve got yourself the makings of some good beans for a Texas barbecue. The cooking world is smaller than you think.
This late winter, early spring salad is a blissful marriage of briny, fatty olives with sweet oranges, spicy red onion and crisp mint. It’s a cinch to put together and uses spices (chili powder, cumin, paprika) that lots of folks already have in the pantry. It’s a fantastic side for falafels, or spicy chicken and it makes a great lunch on its own.
Inspired by Claudia Rosen’s Arabesque cookbook
4 oranges, supremed or cut into chunks
20 olives, black, green, or a mix, sliced in half or left whole
1 medium red onion, very thinly sliced and then chopped a bit
Juice from 1/2 lemon
3 T olive oil
1/2 t ground cumin
1/2 t paprika
Pinch of ground chili powder
2 T chopped mint, parsley or coriander, or some combination thereof
Salt to taste
Combine the orange, olives and onion in a medium bowl. Combine the lemon, olive oil and spices in a smaller bowl, whisk to combine. Pour over the orange mixture, taste for seasoning. Sprinkle with the chopped herbs and serve.
Playlist included There is a Light That Never Goes Out, covered by Noel Gallagher.