Shared by Michel Thouati
Shared by Michel Thouati
Orange and Olive Salad
Yield: 6 servingsTime: 15 min active + 1 h inactive
Orange and Olive Salad
Yield: 6 servingsTime: 15 min active + 1 h inactiveFamily Journey
Andalusia, SpainTétouan, MoroccoGibraltar
Oran, AlgeriaParisArzew, Algeria
Nice, FranceBerkeley, CA
Born in Algeria, Michel Thouati often celebrated Passover with his extended family in France. The cooking leading up to the holiday took days with different aunts and uncles preparing dishes they were known for, including this bright salad.
Read more about his family in "Preserving a Five-Century Long Link to Andalusia at Passover and Beyond" and his recipes for Asada de Cordero con Alcachofas (Braised Lamb Shoulder With Artichokes), Lettuce and Fennel Salad, and Mint Tea With Pine Nuts, Honey, and Lemon.
Ingredients
- 4 navel oranges or any other orange, cut into segments (peel and pith removed)
- 3 garlic cloves, finely chopped
- ½ teaspoon ground cumin
- ½ teaspoon whole cumin seeds
- 1 teaspoon sweet paprika
- 1 pinch ground coriander
- 1 pinch ground Ceylon cinnamon or any other cinnamon
- 1 cup salt cured black olives, pitted and roughly chopped
- 3 tablespoons olive oil
- Juice of ½ lemon
- ¼ teaspoon kosher salt
- Fresh cilantro sprigs for garnish
Preparation
Step 1
Add all the ingredients into a mixing bowl and mix well. Refrigerate for 1 hour.
Step 2
Serve cold or at room temperature and garnish with a few sprigs of cilantro.
