Orange & Olive Salad

“Sarah Elmaleh, the daughter of a rabbi, was born in 1898 in the seaport village of Essaouira in Morocco, and learned many of her cooking techniques from the family’s Arab servants. She came to Brooklyn in 1939 with her husband, a businessman, their children, and an exotic repertoire of recipes that combined Moroccan and Sephardic cuisines. This recipe comes from her granddaughter, Lisa Craig Kuhr. It makes an alluring first course and is wonderful followed by lamb, grilled chicken, or a fish stew.” — From “New York Cookbook” by Molly O’Neill

5 navel oranges, peeled and diced*
3/4 cup black salt-cured (shriveled) olives, halved and pitted (I use oil-cured)
2 cloves garlic, minced
1/4 teaspoon coarse (kosher) salt, or to taste
1 teaspoon sweet paprika
1/2 cup minced fresh parsley
1/2 teaspoon ground cumin
Dash of cayenne pepper
2 tablespoons olive oil

Combine all the ingredients in a bowl and toss well. Refrigerate to chill, then serve. Serves 4 to 6

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