Orange and Black Olive Salad

Naomi Duguid, who’s taken food lovers to many corners of the globe, now invites readers and cooks on a very different journey–a deep dive into the miracle of salt and its essential role n preserving, fermenting and transforming food. – The Miracle of Salt by Naomi Duguid, Artisan Books

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Orange and Black Olive Salad

Course Salad

Servings 4 servings

Author Naomi Duguid, author of The Miracle of Salt

Ingredients

• 5 large juicy oranges
• 100 g (About ½ cup) small salt-cured black olives Moroccan, if you can find them
• ½ teaspoon coriander seeds lightly toasted and ground to a powder
• 1 garlic clove minced
• ¼ teaspoon fine sea salt or to taste
• ¼ cup/8 grams finely chopped fresh mint
• Generous pinch of chile pepper flakes or hot pimentón smoked paprika, or to taste
• 1 tablespoon extra-virgin olive oil
• Pinch of sugar optional

Instructions

• Peel the oranges and use a knife to remove all the pith. Working on a large plate or rimmed surface to catch the juices, cut the oranges crosswise into 1/4-inch/0.5 cm slices. Separate the slices into segments, discarding any remaining white pith and connecting tissue. (This may seem finicky, but it’s quickly done.) Transfer the cleaned segments to an attractive bowl and add the olives. Set the juice aside in a small bowl.
• Combine the coriander, garlic, and salt in a mortar or a bowl and use the pestle or the back of a spoon to pound or press to a paste. Add the mint, chile flakes or pimentón, and olive oil and stir to blend well. Stir in the reserved orange juice. Taste the dressing and add the sugar, if you wish.
• Pour the dressing over the oranges and olives, toss lightly to coat, and serve.

Notes

Excerpted from The Miracle of Salt by Naomi Duguid (Artisan Books). Copyright © 2022. Photographs by Naomi Duguid.

Excerpted from The Miracle of Salt by Naomi Duguid (Artisan Books). Copyright © 2022. Photographs by Naomi Duguid.

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