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ORANGE & OLIVE SALAD
by Molly O'Neill from "New York Cookbook"

Sarah Elmaleh, the daughter of a rabbi, was born in 1898 in the seaport village of Essaouira in Morocco, and learned many of her cooking techniques from the family's Arab servants. She came to Brooklyn in 1939 with her husband, a businessman, their children, and an exotic repertoire of recipes that combined Moroccan and Sephardic cuisines. This recipe comes from her granddaughter, Lisa Craig Kuhr. It makes an alluring first course and is wonderful followed by lamb, grilled chicken, or a fish stew.

Serves 4 to 6

INGREDIENTS (CLICK TO BUY)

5 navel oranges, peeled and diced*
3/4 cup black salt-cured (shriveled) olives, halved and pitted
2 cloves garlic, minced
1/4 teaspoon coarse (kosher) salt, or to taste
1 teaspoon sweet paprika
1/2 cup minced fresh parsley
1/2 teaspoon ground cumin
Dash of cayenne pepper
2 tablespoons olive oil

* FreshDirect Note: When navel oranges are out of season, we will substitute another suitable variety in the ingredients below.

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PREPARATION

Combine all the ingredients in a bowl and toss well. Refrigerate to chill, then serve.


Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Navel Orange - $1.49/ea Save! 4 for $5.00
 Farm Fresh, Lg
 
Pitted Moroccan Oil-Cured Olives - $5.99/lb
 
 
  Italian Parsley - $2.49/ea
 Farm Fresh
 
You May Already Have
  Spice Supreme Paprika - $1.19/ea
 4oz
 
  Garlic - $3.99/lb
 Farm Fresh, Med
 
  Spice Supreme Ground Cumin - $1.19/ea
 3oz
 
  Spice Supreme Cayenne Pepper - $1.19/ea
 3.5oz
 
  O-Live & Co. Extra-Virgin Premium Olive Oil - $8.99/ea
 25oz
 
  Morton's Coarse Kosher Salt - $2.89/ea
 48oz
 
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