Morrocan Tangerine And Olive Salad Recipes

MOROCCAN ORANGE AND OLIVE SALAD

Moroccan Orange and Olive Salad image

This seems like it would be a brilliant summer salad - bright pungent, sweet & salty but not heavy. Plan to serve with a simply roasted pink snapper (catch of the day in the fridge) & lightly toasted fresh pitas - summer dining at its best. Received in email from gourmet-recipes-from-around the world, thanks crazee_samoan!

Provided by Busters friend

Categories Oranges

Time 13m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 teaspoons cumin seeds
4 large oranges
3/4 cup green olives
1/4 cup virgin olive oil
1 tablespoon harissa (middle eastern store, hot sauce)
1 head lettuce, torn into bite-size pieces
salt
dill sprigs, to garnish

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.

Nutrition Facts : Calories 259.8, Fat 17.9, SaturatedFat 2.4, Sodium 419.4, Carbohydrate 25.6, Fiber 6.5, Sugar 18.1, Protein 3.4

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