Orange and Black Olive Salad

Juicy orange slices contrasting with the saltiness of plump black olives. Cumin and paprika provide an earthy note that balances the fruit's acidity.

• Prep time: 15 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 256
• Protein: 2 g
• Carbs: 16 g
• Fat: 20 g

Ingredients

• 4 piece Citrus sinensis (L.) Osbeck ( peeled to the flesh )
• 100 g Black olive ( pitted )
• 0.5 piece Red onion ( thinly sliced )
• 4 tbsp Extra virgin olive oil
• 1 tsp Cumin ground
• 0.5 tsp Sweet paprika
• 1 pinch Fleur de sel
• 0.3 piece Flat-leaf parsley ( chopped )

Instructions

1. Preparing the citrus

   Peel the oranges 'à vif' using a sharp knife. Remove the zest and all the bitter white pith to leave only the bare flesh.

2. Slicing

   Slice the oranges into 5mm thick rounds. Make sure to collect any juice that runs off the cutting board.

3. Garnish

   Thinly slice the red onion into almost translucent slivers. Pit the black olives by pressing down on them lightly.

4. Seasoning

   Arrange the oranges on a platter. Scatter the onions, olives, and chopped parsley. Dust with cumin and paprika, then drizzle with enough olive oil to coat everything.

Chef's tips

• Use firm oranges to get clean slices that don't fall apart.
• Let the salad rest for 10 minutes at room temperature so the orange juice emulsifies naturally with the oil and spices.

Storage

Keep refrigerated for up to 2 hours. Beyond that, the onion loses its crunch and the oranges soften.