Orange and black olive salad

Orange and black olive salad

Salade d’oranges et d’olives noires

By
From
Hazana
Serves
4
Photographer
Mowie Kay

This refreshing salad is often served for Tu Bi-Shevat, the Festival of the Trees.

Ingredients

Quantity Ingredient
3-4 oranges
20 black olives, pitted and halved
2 tablespoons extra virgin olive oil
1-2 teaspoons lemon juice, to taste
1 garlic clove, crushed
1/2 teaspoon paprika
1/2 teaspoon ground cumin
pinch sugar
salt

Method

  1. Peel the oranges, taking care to remove all the pith, then cut into small dice. Place the oranges and olives in a serving bowl.
  2. To make a dressing for the salad, mix the olive oil, lemon juice, garlic, spices and sugar in a small bowl and season with salt. Pour over the oranges and olives and toss lightly. Chill thoroughly before serving.
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