Salads are a key part of Moroccan meals; several salads with various fruits or vegetables may be on the table at lunch or dinner. Orange-flower water perfumes the ingredients without overwhelming them in this salty-sweet dish. Look for it on the international aisle of your supermarket or at Middle Eastern grocery stores. To prepare ahead, refrigerate the orange mixture and juice mixture separately. Bring to room temperature and toss before serving.
4 oranges, peeled
1/2 cup green olives, pitted and halved (such as picholine or cerignola)
1/4 cup finely chopped fresh cilantro
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons olive oil
1 teaspoon orange-flower water
Dash of sugar
How to Make It
Cut each orange crosswise into 5 slices. Place orange slices in a bowl; toss with olives and cilantro. Sprinkle with salt and pepper.
Combine juice, oil, orange-flower water, and sugar; stir with a whisk. Pour over salad; toss gently to combine.
I gave this recipe 2 stars because the difficulty of finding the picholine or cerignola olives and the orange-flower water. I never found the orange-flower water (used orange juice) and substituted another olive. We did enjoy the salad and I'll play with it and make it again for a family meal.
I was unsure about this recipe. The combination of oranges and olives seemed stange, but my family enjoyed it very much. I've made it twice now, both times as salad with other Moroccan meals. I substituted fresh orange juice for the Orange-flower water.
Salad is nice but bland. Took it to a church potluck & it didn't all get eaten. With the left overs I tried adding slivers of purple onion. Still didn't light my fire. By the way, I followed recipe exactly. I've had orange flower water in my kitchen for twenty years so that wasn't substituted. It might need regular green olives instead of the more subtle ones that were suggested.
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