Spicy orange salad - Moroccan style

I got this delicious recipe from the New York Times magazine, April 11, 2010:

  • 3 large seedless oranges
  • 1/8 tsp cayenne
  • 1 tsp paprika
  • 1/2 tsp garlic
  • 3 tbsp olive oil
  • 1 tbsp sherry vinegar or red-wine vinegar
  • Fresh ground pepper
  • 1/3 cup chopped parsley
  • 12 pitted black olives, preferably imported Greek or Italian

Peel the oranges, paring away all the exterior white pulp. Cut each orange into 8 wedges. Cut each wedge into 1-inch pieces. Set aside.

Place the cayenne, paprika, garlic, olive oil and vinegar in a salad bowl. Add pepper to taste and whisk to combine. Add the oranges, parsley and olives. Toss gently to blend. Serve cold or at room temperature.

Serves: 4 

Spicy orange salad - Moroccan style