Orange-Olive Salad | The Jewish Week | Food & Wine

Orange-Olive Salad

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Orange-Olive Salad

This recipe marries two of the Holy Land’s flagship fruits:, olives and oranges, and it is a perfect all-fruit appetizer. I borrowed the idea to garnish with whole spice seeds from Mark Bittman. 

Servings & Times
Yield:
  • Makes 2-4 servings
Active Time:
  • 15 min
Total Time:
  • 15 min
Ingredients

1 teaspoon whole anise/fennel or cumin seed

1 cup oil-cured black olives tossed with 2 teaspoons extra virgin olive oil

4 navel oranges, peeled, white pith removed, and sliced into rounds

A pinch of good sweet paprika

Steps
  1. In a small dry skillet over medium heat toast the anise seeds until fragrant. Set aside, arrange orange slices on a platter, drizzle with a little olive oil, top with olives.
  2. Sprinkle with paprika and a few cumin seeds.