Bitter oranges—Seville oranges—are commonly used in Morocco, but this salad is also good with sweet ones. Argan oil (see page 31) gives it a nutty flavor.

　　

Ingredients

serves 6

　　4 oranges

　　16 black olives

　　1 large mild red onion, finely chopped

　　Juice of 1/2 to 1 lemon

　　3 tablespoons argan or extra virgin olive oil

　　Salt

　　1/2 teaspoon ground cumin

　　1/2 teaspoon paprika

　　Pinch of ground chili pepper

　　2 tablespoons chopped flat-leaf parsley

　　

Step 1

Peel the oranges, removing the pith. Cut them into thick slices and then into quarters with a fine serrated knife. Put them on a flat serving plate with the olives and chopped onion on top.

　　

Step 2

Make a dressing with a mixture of lemon juice, argan or olive oil, salt, cumin, paprika, and chili pepper and pour over the salad. Sprinkle with the chopped parsley.

　　

variation

Step 3

Instead of lemon juice, add a whole lemon, peeled, pith removed, cut into slices, and then into small pieces.

　　Arabesque