Ingredients
-
2
-
4
-
3/4
-
1/4
-
1
-
1
-
-
-
-
-
-
-
-
-
Directions
Moroccan Orange and Olive Salad, This seems like it would be a brilliant summer salad – bright pungent, sweet & salty but not heavy Plan to serve with a simply roasted pink snapper (catch of the day in the fridge) & lightly toasted fresh pitas – summer dining at its best Received in email from gourmet-recipes-from-around the world, thanks crazee_samoan!, This seems like it would be a brilliant summer salad – bright pungent, sweet & salty but not heavy Plan to serve with a simply roasted pink snapper (catch of the day in the fridge) & lightly toasted fresh pitas – summer dining at its best Received in email from gourmet-recipes-from-around the world, thanks crazee_samoan!
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Steps
|
1
Done
|
Heat a Small Heavy Frying Pan, Add the Cumin Seeds and Dry-Fry Until Fragrant. Tip Into a Grinder and Grind to a Powder. |
|
2
Done
|
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. |
|
3
Done
|
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. |
|
4
Done
|
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. |
