Moroccan / Spanish Orange Salad
A triad of flavours - Orange, Olive and Dates!
3 large oranges, peeled and thinly sliced
4 ounces pitted and halved Kalamata olives
3 tablespoons finely chopped parsley
3 tablespoons chopped mint
1/2 small red onion, sliced thinly
1/2 cup pitted, halved medjool dates
for the vinaigrette:
2-3 tablespoons walnut or olive oil
juice of 2-3 oranges
1 tablespoon honey
1/4 teaspoon dried red chile flakes
1 clove garlic, chopped fine
optionally, 1/2 teaspoon dijon mustard
YIELD: Serves 6 as a first course or 4 as lunch
COURSE: Salads and Dressings
- Prepare vinaigrette; place all ingredients in a small glass lidded bottle and shake. Set aside for 10 minutes to let blend.
- Peel oranges, remove pith and seeds as much as possible and cut into 1/4 inch thick slices. Arrange oranges, onion, parsley, and mint on 4 plates. Sprinkle with dates and olives.
- Pour a generous amount of dressing on each plate.