This orange and olive salad is one of the most common mezze in Moroccan homes and restaurants. The combination may seem unusual but it is absolutely delicious: the sweetness of the orange, the saltiness of the olives and the aromatic heat of the cumin form a perfect trilogy.
Moroccan
Moroccan orange, olive and cumin salad
Moroccan salad of orange segments with black olives, red onion and cumin. Refreshing North African mezze with orange blossom water vinaigrette.
- Morocco
- Salad
- Light
- Low fat
- easy
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 150 kcal
- Protein 2 g
- Fiber 3.5 g
- Carbohydrates 18 g
- Fat 8 g
- Sodium 280 mg
Story behind the dish
Preparation
Moroccan orange, olive and cumin salad is a Moroccan preparation with easy difficulty. Reserve for about 15 minutes in total (15 for mise en place and preparation, 0 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 4 oranges, peeled and sliced.
- Have ready: 150 g black olives.
- Have ready: ½ julienned red onion.
- Have ready: 1 teaspoon ground cumin.
- Have ready: 1 teaspoon paprika.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Peel the oranges; cut them into thin slices
Peel the oranges; cut them into thin slices. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Arrange in a flat dish
Arrange on a flat platter. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Distribute the red onion and olives
Distribute the red onion and olives. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Prepare the dressing by mixing oil
Prepare the dressing by mixing oil, orange blossom water, salt and pepper. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
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Water with the dressing
Water with the dressing. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Sprinkle with ground cumin and paprika
Sprinkle with ground cumin and paprika. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Serve at room temperature as part of a mezze
Serve at room temperature as part of a mezze. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Wash and dry the green leaves well; The residual water dilutes the dressing and dulls the texture.
- Dress the salad just before serving so that the leaves do not lose their crunch.
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