We are spoiled rotten in Morocco with oranges all year round. But, if you ask my opinion, I think the best oranges appear in winter. What are these delicious little bites of sun-soaked goodness?
Mandarins.
Some smart marketers in the US started calling them cuties a few years ago and now whenever I see them I want to just give them a little squeeze. In this super easy Moroccan recipe, you can do just that!
I remember seeing a recipe similar to this many years ago and when I said something to MarocBaba about an orange salad that had olives in it he said I had lost my mind. There was no such thing. But, in September of last year, I was at Val d’Argan, a lovely winery with fantastic food outside of Essaouira and this was the first course. Friends, this is a party in your mouth. It is light and lovely. A perfect pick me up from the doldrums of winter. I dare you to hate it.
Go on, just try!
YIELD:4 SMALL SALADS
Moroccan Orange and Black Olive Salad with Argan Dressing
Wondering how to use some of that delicious culinary argan oil you’ve got? This salad is ideal!
Ingredients
- 2 1/2 medium oranges OR 5-6 mandarins
- black salted olives
- 1 tsp chopped cilantro
- 1/8 tsp paprika
- 1/8 tsp cumin
- 1/2 tsp crushed garlic
- 2 tsp argan oil
- 1/8 cup orange juice
- Remove the peel from around the orange.
- Pull apart the segments, remove the inner skin, and cut them into bite-size pieces.
- In a bowl whisk together paprika, cumin, garlic, and orange juice.
- Place olives and oranges in a bowl and drizzle the spice/orange juice mixture over the top. Gently mix to combine.
- Drizzle argan oil on top of the salad and add fresh chopped cilantro.
- Serve immediately.
The key ingredient in this dish is culinary-grade argan. You NEED to have the culinary variety because it will have the right taste. Cosmetic argan isn’t to eat.
