Post by goodcookin on Jul 28, 2009 12:13:31 GMT -5
Moroccan Orange and Olive Salad
2 teaspoons cumin seeds
4 large oranges
3/4 cup green olives
1/4 cup virgin olive oil
1 tablespoon Harissa (middle eastern store, hot sauce)
1 crisp lettuce, torn into bite-size pieces
salt
dill sprigs, to garnish
Heat a small heavy frying pan, add the cumin seeds and dry-fry until fragrant. Tip into a grinder and grind to a powder.
Remove the zest from 1 of the oranges with a zester and set aside. Peel the oranges with a sharp knife, carefully removing all the pith. Working over a bowl to catch the juice, cut out the segments from the oranges and discard any seeds. Put the oranges and olives into the bowl.
Whisk or shake together the oil, Harissa and roast cumin. Add salt to taste, then pour the dressing over the oranges and olives and toss together.
Arrange the lettuce leaves in a serving bowl. Add the orange and olive mixture. Garnish with the reserved orange zest and dill sprigs and serve.
2 teaspoons cumin seeds
4 large oranges
3/4 cup green olives
1/4 cup virgin olive oil
1 tablespoon Harissa (middle eastern store, hot sauce)
1 crisp lettuce, torn into bite-size pieces
salt
dill sprigs, to garnish
Heat a small heavy frying pan, add the cumin seeds and dry-fry until fragrant. Tip into a grinder and grind to a powder.
Remove the zest from 1 of the oranges with a zester and set aside. Peel the oranges with a sharp knife, carefully removing all the pith. Working over a bowl to catch the juice, cut out the segments from the oranges and discard any seeds. Put the oranges and olives into the bowl.
Whisk or shake together the oil, Harissa and roast cumin. Add salt to taste, then pour the dressing over the oranges and olives and toss together.
Arrange the lettuce leaves in a serving bowl. Add the orange and olive mixture. Garnish with the reserved orange zest and dill sprigs and serve.