“I so miss Shabbat meals in France,” a young North African man from Marseille living in Washington told me when we were seated next to each other on a plane. “My mother never makes fewer than ten to fifteen salads.” One of these salads might be a combination of oranges and olives. It is very refreshing, and looks beautiful as one of many Moroccan salads. The black and orange colors remind me of black-eyed Susans. Prepared with argan oil, which comes from argan pits harvested from the argan tree, the salad is balanced with the oranges and grapefruit. These are all 2,000-year-old Moroccan flavors.
Recipe information
Yield
4 to 6 servings
Ingredients
Preparation
Step 1
Segment the oranges and grapefruit: first remove the outer skin, then the white pith, and cut in between the white membranes to free the segments.
Step 2
Toss the oranges and grapefruit and their juice with the olives, scallions, lemon juice, olive or peanut oil, and salt and freshly ground pepper to taste. Garnish with the parsley before serving. Serve in a bowl or on salad plates.
