Discover the captivating simplicity and vibrant flavors of this Olive Orange Salad, a delightful reinterpretation of a classic Moroccan dish. Inspired by the culinary wisdom of acclaimed cookbook author Dorie Greenspan, this recipe offers an incredibly easy-to-prepare, yet elegant and refreshing experience perfect for any meal.
Dorie Greenspan’s original Salade d’Orange presents a minimalist masterpiece: perfectly sliced oranges adorned with delicate slivers of red onion, briny Nicoise olives, a generous drizzle of premium olive oil, and a finishing flourish of flaky Maldon sea salt. Our rendition expands on this foundation, introducing subtle additions that elevate its appeal while staying true to its refreshing roots.
Why This Moroccan-Inspired Orange Olive Salad is a Must-Try
This salad isn’t just a side dish; it’s an experience. Its unique blend of sweet, salty, and savory notes makes it an unforgettable addition to your culinary repertoire. Here’s why you absolutely need to make this Olive Orange Salad:
- Perfect Pairing Potential: While it shines alongside Dorie’s Lamb and Dried Apricot Tagine, its versatility knows no bounds. This salad complements a wide array of entrées, from grilled chicken and pan-seared fish to roasted vegetables and hearty stews. It’s an ideal counterpoint to rich, savory dishes, offering a bright, zesty contrast.
- A Feast for the Eyes: Utilizing a variety of oranges – think the deep red of Cara Cara or blood oranges alongside classic Navels – transforms this simple salad into a vibrant masterpiece. The interplay of colors, from the sunny oranges to the dark olives and verdant greens, makes it incredibly appealing.
- Remarkably Versatile: This salad transcends traditional roles. Serve it as an elegant starter to awaken the palate, a refreshing salad course to accompany your main meal, or even as a sophisticated palate cleanser between courses. Its light and bright profile is perfect for any occasion.
- Effortlessly Elegant: Despite its gourmet appearance, this salad is surprisingly simple to assemble. With minimal preparation, you can create a dish that looks and tastes like it came from a high-end restaurant, perfect for impressing guests without the fuss.
- Healthy & Wholesome: Bursting with vitamin C from the oranges, healthy fats from the olives and olive oil, and beneficial nutrients from the arugula, this salad is a powerhouse of goodness. It’s a delicious way to incorporate more fruits and vegetables into your diet.
- Unique Flavor Profile: The combination of sweet citrus, briny olives, a hint of pungent onion (mellowed by soaking), and peppery arugula creates a harmonious and distinctive flavor that will delight your taste buds and leave you craving more.
Key Ingredients for the Perfect Olive Orange Salad
Crafting this exquisite salad requires only a handful of quality ingredients. Each component plays a vital role in achieving the harmonious balance of flavors and textures.
- Oranges: The star of the show! For the best results, opt for firm, juicy oranges with a vibrant color. Navel oranges are a classic choice, but don’t hesitate to experiment. Cara Cara oranges offer a beautiful pinkish-red flesh and a slightly sweeter, less acidic flavor. Blood oranges, when in season, lend a dramatic crimson hue and berry-like notes, making your salad visually stunning. The key is to remove the peel and pith thoroughly with a sharp knife before slicing them into elegant ⅓-inch rounds.
- Nicoise Olives: These small, black olives are a cornerstone of Mediterranean cuisine, known for their rich, nutty, and slightly bitter flavor profile. Grown primarily in the Provence region of France, as well as parts of Italy and Morocco, they are typically cured and stored in olive oil. Their distinctive taste is irreplaceable, but if unavailable, small, mild Kalamata olives can be a decent substitute, though they have a more robust flavor. Always opt for pitted olives for ease, or be prepared to remove the pits yourself.
- Red Onion: A little red onion adds a welcome sharpness and crunch, cutting through the sweetness of the orange and richness of the olive. To mitigate the intense bite often associated with raw onion, a simple trick is to thinly slice it and soak the slices in ice water for about 15-20 minutes. This process significantly mellows their pungency while retaining their crisp texture, leaving you with a pleasant, subtle onion flavor.
- Arugula: While Dorie’s original recipe focuses solely on oranges, olives, and onion, adding a bed of fresh greens truly elevates this salad. Arugula, with its characteristic peppery and slightly mustardy notes, provides an excellent contrast to the sweet citrus and salty olives. Its tender leaves offer a delicate crunch and a beautiful green backdrop. Other delicate greens like baby spinach or mixed spring greens could also work, but arugula truly shines here.
- Maldon Sea Salt: A finishing salt makes all the difference. Maldon sea salt, with its distinctive pyramid-shaped flakes, provides a delicate crunch and a clean, briny flavor that enhances all the other ingredients without overpowering them. If Maldon is unavailable, a good quality flaky sea salt or even a fine table salt can be used, though the texture will differ.
- Balsamic Vinaigrette (Optional, but Recommended): While a simple drizzle of high-quality extra virgin olive oil is perfectly authentic and delicious, a light balsamic vinaigrette can add another layer of complexity. Our homemade dressing adds a touch of acidity and sweetness that beautifully ties all the flavors together. For a purist approach, a simple blend of your finest olive oil and a splash of red wine vinegar would suffice.
The Genesis of This Refreshing Salad: Dorie Greenspan’s Inspiration
My journey with this Olive Orange Salad began with Dorie Greenspan’s elegant Salade d’Orange. The beauty of her recipe lies in its simplicity, proving that sometimes the fewest ingredients, when chosen well, create the most profound flavors. Initially, I expected a more complex preparation, perhaps requiring me to “supreme” the oranges – a technique that removes all pith and membrane, leaving only the pure fruit segments. However, Dorie’s method, which involves simply peeling and slicing, yields a more rustic yet equally beautiful effect, showcasing the full roundness of the orange slices.
For my version, I deliberately sought out Cara Cara oranges, captivated by their striking red-pink flesh, to create a stunning visual contrast with the more traditional Navel oranges. The search for Nicoise olives proved a bit more challenging; they aren’t always readily available in every grocery store. Persistence paid off when I discovered them in a specialty olive bar, labeled as “French Olives” within a mixed selection. A small note of caution: these often come with pits, so be prepared for a bit of extra work or seek out pre-pitted varieties if possible.
The beauty of cooking, especially with Dorie’s guidance, is in the discovery and adaptation. This recipe is a testament to how simple ingredients can transform into something truly special with just a touch of thoughtful preparation.
Crafting Your Elegant Orange Olive Salad: A Step-by-Step Guide
Making this salad is straightforward, focusing on careful preparation of each component to ensure maximum flavor and visual appeal. Follow these steps to create your own delightful Olive Orange Salad:
- Prepare the Onions: Begin by thinly slicing your red onion. Place the slices in a bowl of ice water and let them soak for about 15-20 minutes. This crucial step “tames” the onion’s raw sharpness, leaving you with a pleasant crunch and a milder, sweeter flavor. Drain thoroughly and pat dry before using.
- Master the Orange Peel: Using a sharp knife, carefully slice off both ends of each orange, creating flat surfaces. Stand the orange upright on one of the flat ends. Then, working from top to bottom, slice downwards to remove the peel and white pith, following the natural curve of the fruit. Continue around the orange until all the peel is removed, leaving only the vibrant, naked fruit.
- Slice the Oranges: Once peeled, lay the oranges on their side and slice them into uniform ⅓-inch rounds. The variety of colors is particularly appealing when blood oranges or Cara Cara oranges are in season, adding beautiful streaks of red and pink.
- Assemble the Base: If you’re incorporating greens, arrange a generous bed of fresh arugula (or your preferred salad greens) in a large serving bowl or individual plates.
- Arrange & Adorn: Artfully arrange the sliced oranges over the greens. Scatter the prepared Nicoise olives and the mellowed red onion slices evenly over the oranges.
- Dress & Season: For a classic approach, simply drizzle generously with high-quality extra virgin olive oil. Alternatively, toss the salad gently with your favorite balsamic vinaigrette. Finish with a generous sprinkle of flaky Maldon sea salt, which adds both flavor and a delightful textural crunch.
- Serve Immediately: This salad is best enjoyed fresh. For our Sunday night dinner, I served it alongside grilled chicken, and while I might have been the primary enthusiast, it was undeniably delicious. Such is life in a busy household – C’est la vie! But don’t let that stop you from enjoying every last bite.
Tips for Success & Creative Variations
While the basic recipe is perfection in itself, a few tips can ensure your salad is always outstanding, and some variations can keep things exciting:
- Chill Your Oranges: Cold oranges are easier to slice cleanly and are far more refreshing in a salad.
- Knife Sharpening: A sharp knife is paramount for peeling and slicing oranges without tearing them.
- Don’t Skimp on Olive Oil: Since olive oil is one of the primary “dressings” in the traditional version, use the best quality extra virgin olive oil you have. Its fruity notes will significantly impact the flavor.
- Herbaceous Touch: For an added layer of flavor, consider sprinkling with fresh mint, cilantro, or parsley, which are often found in Moroccan cuisine.
- Spicy Kick: A pinch of red pepper flakes can introduce a subtle heat that beautifully complements the sweetness of the oranges.
- Cheese, Please: A sprinkle of crumbled feta or goat cheese can add a creamy, tangy dimension, though this moves slightly away from the traditional Moroccan version.
- Nutty Crunch: Toasted slivered almonds or pistachios could provide an interesting textural contrast and a hint of richness.
- Different Greens: While arugula is highly recommended, feel free to experiment with other greens like tender butter lettuce, endive, or even a mix of sturdy bitter greens for more character.
Elevate Your Meal: Serving Suggestions and Pairings
This Olive Orange Salad is incredibly versatile and can enhance a multitude of meals. Here are some ideas to inspire your next culinary creation:
- Mediterranean Mains: Serve alongside grilled lamb chops, pan-seared salmon, baked cod, or roasted chicken with herbs.
- Weekend BBQ: A fantastic fresh side for grilled burgers, kebabs, or a simple steak. Its bright acidity cuts through rich, smoky flavors.
- Brunch Delight: Pair with quiches, frittatas, or even alongside sweet pancakes or waffles for a savory and refreshing contrast.
- Light Lunch: Enjoy it on its own as a light, satisfying lunch, perhaps with a crusty piece of bread to mop up the delicious dressing.
- Vegetarian Feast: Complements lentil soup, chickpea tagine, or a vegetable couscous perfectly.
- Holiday Spreads: Its festive colors and unique flavor make it an excellent addition to holiday buffets or special occasion meals, standing out from typical green salads.
Explore More Delicious Recipes
If you’ve enjoyed the bright flavors of this Olive Orange Salad, you might also love these other citrus and fruit-inspired dishes:
- Soy, Orange Juice, Red Wine Marinade: A versatile marinade that adds depth and zest to meats and poultry.
- Cherry Orange Salad with Citrus Vinaigrette: Another delightful fruit salad featuring the sweetness of cherries with vibrant citrus.
- Strawberry Shortcake with Olive Oil Cakes: A unique twist on a classic dessert, incorporating the richness of olive oil.
- Gingerbread Babycakes with Candied Orange Peel: A cozy and flavorful treat, perfect for cooler weather.
- All My Best Salad Recipes: A collection of fresh and exciting salad ideas for every occasion.
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The Recipe:
Orange Olive Salad Recipe
10 minutes
10 minutes
4 servings
A simple yet elegant salad, inspired by the classic Moroccan combination of oranges and olives, offering a refreshing side dish or starter.
Ingredients
- 5 ounces fresh arugula
- 4 medium oranges (Navel, Cara Cara, or Blood Oranges), peel and pith completely removed, then sliced into ⅓-inch rounds
- ½ cup Nicoise olives (or similar small, briny black olives), pitted if necessary
- ½ small red onion, thinly sliced and soaked in ice water for 15-20 minutes to reduce sharpness, then drained and patted dry
- Maldon sea salt, to taste
- Balsamic vinaigrette or high-quality extra virgin olive oil, for drizzling
Instructions
- Prepare your salad bowl by placing the fresh arugula (if using) as a base.
- Artfully arrange the prepared orange slices, Nicoise olives, and thinly sliced red onion over the arugula.
- Serve immediately, drizzled with your preferred balsamic vinaigrette or extra virgin olive oil, and finish with a sprinkle of Maldon sea salt for extra flavor and crunch.
Notes
For a truly authentic Moroccan experience, simply drizzle the salad with high-quality extra virgin olive oil and a touch of red wine vinegar instead of a full balsamic vinaigrette. The onion soaking trick is essential for mellowing its flavor without losing its texture. Experiment with different orange varieties for varied colors and flavor nuances.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
- Maldon Sea Salt
- Wusthof Classic Utility Knife
- OXO Good Grips Carving & Cutting Board
Nutrition Information:
Yield: 4 servings
Serving Size: 1
Amount Per Serving:
- Calories: 228
- Total Fat: 11g
- Saturated Fat: 2g
- Trans Fat: 0g
- Unsaturated Fat: 9g
- Cholesterol: 40mg
- Sodium: 306mg
- Carbohydrates: 26g
- Fiber: 5g
- Sugar: 14g
- Protein: 9g
Note: Salad calories are calculated without additional salad dressing, as amounts can vary.
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