Moroccan / Spanish Orange Salad

A triad of flavours - Orange, Olive and Dates!

Yield:
Serves 6 as a first course or 4 as lunch
Category:
Salads and Dressings
Cuisine:
Spanish

INGREDIENTS:

  • For the Salad:
  • 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

DIRECTIONS:

  1. Prepare vinaigrette; place all ingredients in a small glass lidded bottle and shake. Set aside for 10 minutes to let blend.
  2. 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.
  3. Pour a generous amount of dressing on each plate.

Print