Spiced Orange Salad
James Carrier
Notes: Juice-orange slices hold together better than those from navel oranges. If you are using a hot onion, put slices in a bowl and mix with 4 cups cold water, 2 tablespoons sugar, 2 tablespoons vinegar, and 1 tablespoon salt; gently squeeze the slices, separating the rings. Let stand 10 minutes, then drain, rinse, and drain again.
How to Make It
Step 1
1
With a small, sharp knife, cut peel and white membrane from oranges. Slice the oranges crosswise 1/8 to 1/4 inch thick and discard seeds.
Step 2
2
In a small bowl, mix 4 tablespoons vinegar with olive oil and sugar. Stir in the spice blend.
Step 3
3
In a wide, shallow bowl, gently mix orange slices, onions, slivered mint, and chopped cilantro. Pour in dressing and mix gently. Taste and add salt and more vinegar if desired.
Step 4
4
Scatter olives, mint leaves, and cilantro leaves over the top. Spoon salad and dressing onto plates.
Step 5
5
Spice blend: Combine 3/4 teaspoon cumin seeds or ground cumin, 1/2 teaspoon paprika or mild ground dried chili, 1/2 teaspoon black peppercorns or 1/4 teaspoon ground black pepper, 1/2 teaspoon kosher salt, 1/4 teaspoon chopped fresh thyme leaves, 1/4 teaspoon curry powder, and 1/8 teaspoon ground cinnamon; if using whole spices, whirl mixture in a grinder or small food processor to a powder.
Ingredients
6 oranges (about 2 1/2 in. wide, 2 1/2 lb. total; see notes)
4 to 6 tablespoons white wine vinegar
1 tablespoon olive oil
1 teaspoon sugar
Spice blend (recipe follows)
1 mild red onion (6 oz.), peeled and sliced (see notes)
1/2 cup finely slivered fresh mint leaves
2 tablespoons chopped cilantro
Salt
About 1/2 cup black olives such as Niçoise or kalamata
Fresh mint leaves and fresh cilantro leaves, rinsed
Directions
Step 1
1
With a small, sharp knife, cut peel and white membrane from oranges. Slice the oranges crosswise 1/8 to 1/4 inch thick and discard seeds.
Step 2
2
In a small bowl, mix 4 tablespoons vinegar with olive oil and sugar. Stir in the spice blend.
Step 3
3
In a wide, shallow bowl, gently mix orange slices, onions, slivered mint, and chopped cilantro. Pour in dressing and mix gently. Taste and add salt and more vinegar if desired.
Step 4
4
Scatter olives, mint leaves, and cilantro leaves over the top. Spoon salad and dressing onto plates.
Step 5
5
Spice blend: Combine 3/4 teaspoon cumin seeds or ground cumin, 1/2 teaspoon paprika or mild ground dried chili, 1/2 teaspoon black peppercorns or 1/4 teaspoon ground black pepper, 1/2 teaspoon kosher salt, 1/4 teaspoon chopped fresh thyme leaves, 1/4 teaspoon curry powder, and 1/8 teaspoon ground cinnamon; if using whole spices, whirl mixture in a grinder or small food processor to a powder.
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