Mediterranean Orange And Olive Salad Recipes

SPANISH ORANGE & OLIVE SALAD

Steps:

• Start by preparing and marinating the leeks. Trim the root end and the rough green leaves from the leek. Thinly slice the white and light green parts into rounds. Submerge in a bowl of cold water and agitate the leeks to loosen the grit.
• Remove the leeks from the bowl of water, allowing the sand and dirt to remain at the bottom of the bowl. Combine the leeks with 1 tbsp white wine vinegar, 1/4 tsp kosher salt, and 1 tbsp water. Stir to combine.
• Let the leeks marinate for 15 minutes, tossing occasionally. While the leeks marinate, prep the rest of the salad
• Segment the oranges and slice them into rounds. Half the olives and set aside.
• Combine the oranges, olives, and 3 tbsp of the marinated leeks in a medium sized bowl. Add 4 tsp of the leek marinade and olive oil to the bowl and toss gently.
• Add a spoonful of the oranges, olives, and leeks to a large serving platter or individual salad bowls. Sprinkle with a small pinch of flaky sea salt, sumac, a squeeze of lemon juice, and the marcona almonds
• Serve very soon after plating. It's best when the ingredients aren't completely cold.

MEDITERRANEAN ORANGE AND OLIVE SALAD

Steps:

• Section the oranges by peeling them and then, with a serrated knife, cutting each wedge out from its membrane.
• Remove the pits from each olive.
• Then toss all the ingredients together and serve.

TURKISH ORANGE SALAD WITH MEDITERRANEAN DRESSING

Steps:

• Slice a little piece off the top and bottom of each orange so you have a stable cutting surface. Trim away all skin and pith with a small sharp knife without taking too much off the fruit. Slice oranges horizontally and arrange on a serving platter.
• Combine onion, olive oil, lemon juice, and salt in a bowl and pour over the oranges. Grind fresh pepper over the salad and arrange black olives on top.

ORANGE AND OLIVE SALAD

Steps:

• With sharp knife, peel oranges, cutting off most, but not all, of white pith. Cut oranges in thin crosswise slices and arrange on a platter. Scatter the radishes, red onion and olives over oranges. Sprinkle with pepper.
• In small cup, mix oil, vinegar, salt and oregano with a fork. Spoon evenly over oranges. Cover with plastic wrap; let stand at least 15 minutes before serving.

MOROCCAN ORANGE AND OLIVE SALAD

Steps:

• Heat a small heavy frying pan, add the cumin seeds and dry-fry until fragrant. Tip into a grinder and grind to a powder.
• Remove the zest from 1 of the oranges with a zester and set aside. Peel the oranges with a sharp knife, carefully removing all the pith. Working over a bowl to catch the juice, cut out the segments from the oranges and discard any seeds. Put the oranges and olives into the bowl.
• Whisk or shake together the oil, Harissa and roast cumin. Add salt to taste, then pour the dressing over the oranges and olives and toss together.
• Arrange the lettuce leaves in a serving bowl. Add the orange and olive mixture. Garnish with the reserved orange zest and dill sprigs and serve.