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
Author Naomi Duguid, author of The Miracle of Salt
Ingredients
5largejuicy oranges
100g(About ½ cup) small salt-cured black olivesMoroccan, if you can find them
½teaspooncoriander seedslightly toasted and ground to a powder
1garlic cloveminced
¼teaspoonfine sea saltor to taste
¼cup/8 grams finely chopped fresh mint
Generous pinch of chile pepper flakes or hot pimentónsmoked paprika, or to taste
1tablespoonextra-virgin olive oil
Pinchof sugaroptional
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.