MOROCCAN ORANGE AND CURED OLIVE SALAD
Dressing
2 limes, juiced
2 tablespoon argan oil or a fruity extra
virgin olive oil
1 teaspoon sweet paprika
1/8 teaspoon cayenne pepper
1/2 teaspoon kosher salt
In a bowl, whisk the lime juice and olive oil, then add paprika, cayenne and salt.
Set aside.
3 medium oranges, chilled in the
refrigerator
1/2 cup oil-cured dried black olives, pitted
1/2 teaspoon cumin seeds or 1/8 teaspoon
cumin powder
Peel oranges. Slice into 1/8 inch thick circles and deseed.
Arrange orange slices on a plate, then sprinkle olives on top.
Pour dressing over the salad.
Sprinkle with cumin seeds or cumin powder.
