ORANGE AND OLIVE SALAD

 

4 navel oranges

2 tablespoons black olives, slivered

1 tablespoon pine nuts, toasted

cup chopped fresh mint

1 tablespoon olive oil

1 clove garlic, minced

pinch sugar

pinch salt

teaspoon dried red chilli flakes (more to taste)

1 teaspoon lemon juice (if desired)

 

Peel oranges, removing all pith, and remove skin from segments, working over a bowl to retain juice. Cut segments into bite-size pieces and mix with olives and pine nuts. Whisk together mint, olive oil, garlic, sugar, salt, chilli flakes, and reserved orange juice, plus lemon juice (if desired) to thin. Adjust seasoning, toss gently, and refrigerate until ready to serve.

 

Serves 4.

 

area : North Africa

course : salad

 

source : The Ethnic Food Lover’s Companion : Understanding the Cuisines of the World / Eve Zibart