Reader's Digest Mediterranean Cookbook/Tess Mallos 1996

Orange and Olive Salad (Shalada Bortokal Wa'L'Zaitun)
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
4 sweet oranges 1 purple onion 125g/4 oz black olives, rinsed and drained
4 tablespoons olive oil 1/8 teaspoon cayenne pepper 1 teaspoon caster sugar
1/4 preserved lemon (optional) fresh coriander leaves, to garnish



1 Peel the oranges with a serrated knife, removing all traces of white pith and outer membrane. Cut into 5 mm/1/4 in slices over a plate to catch the juice. Arrange the orange slices on a shallow serving platter. Slice the onion thinly and separate the slices into rings. Scatter the onion rings and olives over the oranges. Pour the orange juice from the plate into a small bowl. Beat in the oil, cayenne pepper and sugar and pour over the salad.
2 Discard the pulp from the preserved lemon, rinse the peel and cut into thin strips. Scatter over the salad and garnish.

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