I don’t usually like oranges. Sure, they’re sweet and juicy, but the white pith. I HATE the pith. So bitter! So sticky!
But when I saw this recipe in The New York Times, I was intrigued. Savory oranges sounded like something I would totally dig. I switched up a few things from the original, adding more olives than required because I like the bland, from-a-can variety, and I used sweet smoked paprika instead of regular.
The contrast of the sweet oranges and salty olives with the tang of the spices is magic. It was a delicious complement to grilled salmon, but would probably be equally good with shrimp, chicken, lamb, or pork chops/loin.
5 large seedless oranges
1/4 teaspoon cayenne
1 teaspoon paprika (I used sweet smoked; any kind will do.)
2 cloves garlic
4 tablespoons olive oil
1 tablespoon red-wine or sherry vinegar
salt & pepper
1/2 cup chopped parsley
1 can pitted black olives, cut in half
1. Peel the oranges and remove all of the bitter white pulp. Separate the sections and cut into 1-inch pieces. Place in a bowl, then add the sliced olives and chopped parsley. Mix well.
2. Whisk together the oil and vinegar, then whisk in the cayenne, paprika, garlic, salt, and pepper. Pour over the oranges and toss gently to blend. Let the flavors meld for about an hour before serving. Tastes great at room temperature and chilled.
This probably would not be harmed by the addition of some diced avocado… just sayin’…
I’m excited to once again join the punk rock foodies on Fight Back Friday at Food Renegade.
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