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Moroccan Orange and Olive Salad

From the book The Hadassah Everyday Cookbook by Leah Koenig

Serves

Ingredients

	4	oranges (Valencia or blood oranges)
	¼	cup oil-cured black olives, pitted and halved
	2	Tbsp. red-wine vinegar
	2	Tbsp. honey
	1	garlic clove, minced
	¼	cup chopped flat-leaf parsley
	1	tsp. paprika
	½	tsp. cumin (optional)
	3	Tbsp. olive oil
	~	Sea salt and freshly ground pepper

Steps

Peel the oranges, removing as much of the pith as possible, then slice horizontally into ¼-inch rounds. Arrange the orange slices on a serving platter and scatter with the olives.
In a medium bowl, whisk together the vinegar, honey, garlic, parsley, paprika, cumin (if using), and olive oil. Drizzle the dressing over the oranges and olives, followed by a sprinkling of sea salt and pepper to taste.

This content is from the book The Hadassah Everyday Cookbook by Leah Koenig.

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