Citrus season brings with it a bounty of brightness in winter. Orange & Olive Salad features heirloom oranges and olives in a spiced citrus vinaigrette – a pick from Bijouxs.
The classic pairing of oranges and olives is represented in many cuisines across the world. One of my favorite and simple citrus recipes is for this salad, which is based on a Moroccan orange and olive salad.
Sliced oranges (here I used delicate, sweet Page oranges, which are not really an orange at all but heirloom hybrid of a Clementine tangerine and Tangelo) and salty Kalamata olives are topped with a cumin and coriander citrus vinaigrette.
The salad creates a delightful combination of sweet, salty and spiced. Selecting small, sweet citrus for the salad, such as a Page, Blood orange, or tangerine creates a tender salad, but does require gentle handling to peel, remove the pith and slice the fruit. Work over a surface that will catch the juice to use in the vinaigrette. Finish with fresh fresh parsley and chives.
Small sweet citrus, create a very delicate salad. Using a small, sharp paring knife to remove the outer peel and pith helps when handling delicate fruit.
Don’t worry if some of the slices begin to fall apart and do not look perfect (like mine in the photo) it is the very delicate and tender nature of the small citrus that contribute to the salad’s flavor – part of the everyday beauty all around us in our kitchens.
For variety, I like using nut oils for salads. Walnut oil is a favorite, make sure to store this precious oil in the refrigerator to prolong its shelf life.
Substitute finely minced green onion for the chives.
Orange and Olive Salad, a little jewel for citrus season from Bijouxs.