Moroccan Orange and Olive Salad with Butter Lettuce

Name: Moroccan Orange and Olive Salad with Butter Lettuce
Prep time: 20 min
Cook time: 2 min
Total time: 22 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: ½ small (about 2 oz) (55 g) red onion, halved through the root, cut into very thin half-moons; 1 cup (240 ml) cold water with ice, for soaking the onion; 2 small heads (about 10 oz total) (280 g) butter lettuce, leaves separated, washed, spun dry and torn into large bite-size pieces; 3 large (660 g) navel oranges, peeled, white pith removed, cut into segments, juice saved; ½ cup (75 g) oil-cured or Kalamata black olives, pitted and halved; ¼ cup (10 g) fresh flat-leaf parsley, leaves roughly chopped; ½ tsp (1 g) whole cumin seeds, toasted and ground; 3 tbsp (45 ml) extra-virgin olive oil; 1 tbsp (15 ml) fresh lemon juice, strained; 1 tbsp (15 ml) reserved orange juice, squeezed from the orange membranes; ½ tsp (2½ ml) orange blossom water; 1 tsp (7 g) honey; ¼ tsp (0.6 g) sweet paprika; ¼ tsp (1½ g) fine sea salt, plus more to taste; black pepper, freshly ground, to taste

From the MyKitchenBank Kitchen

Juicy orange segments, salty black olives and crisp-sweet red onion rest on tender butter lettuce, dressed with a cumin, paprika and orange blossom vinaigrette. Bright, fragrant and ready in 20 minutes.

Prep: 20 min
Cook: 2 min
Wait: 15 min
Total: 37 min
Makes: 4 side salads (about 5 cups / 1.2 liters total)

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Ingredients

4 servings

For the salad
½ small (about 2 oz) (55 g) red onion, halved through the root, cut into very thin half-moons
1 cup (240 ml) cold water with ice, for soaking the onion
2 small heads (about 10 oz total) (280 g) butter lettuce, leaves separated, washed, spun dry and torn into large bite-size pieces
3 large (660 g) navel oranges, peeled, white pith removed, cut into segments, juice saved
½ cup (75 g) oil-cured or Kalamata black olives, pitted and halved
¼ cup (10 g) fresh flat-leaf parsley, leaves roughly chopped
For the dressing
½ tsp (1 g) whole cumin seeds, toasted and ground
3 tbsp (45 ml) extra-virgin olive oil
1 tbsp (15 ml) fresh lemon juice, strained
1 tbsp (15 ml) reserved orange juice, squeezed from the orange membranes
½ tsp (2.5 ml) orange blossom water
1 tsp (7 g) honey
¼ tsp (0.6 g) sweet paprika
¼ tsp (1.5 g) fine sea salt, plus more to taste
black pepper, freshly ground, to taste

Equipment (6)

Sharp paring or chef's knife
Cutting board
Small dry skillet (8-inch / 20 cm)
Small bowl for whisking the dressing
Large salad bowl (3-quart / 3 liter)
Salad spinner or clean kitchen towel

Steps

Before you start

Chill the oranges and lettuce if you can; the salad is best cold and crisp.
Choose sweet, seedless navel oranges. Bitter or dry fruit will make the salad dull.
Orange blossom water is potent. Measure it exactly; too much tastes soapy.
Have a bowl ready to catch the juice when you cut the orange segments, because it goes into the dressing.

1
Soak the onion
- Fill a small bowl with 1 cup (240 ml) cold water and a few ice cubes.
- Add the thinly sliced red onion and let it soak for 15 minutes.
- Drain well and pat dry with a towel.
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Ready when: Onion slices are crisp and taste mild, not sharp
Tip: Slice as thinly as you can so the onion blends into the salad rather than overpowering it.
2
Toast the cumin
- Heat a small dry skillet over medium heat.
- Add the cumin seeds and toast, shaking the pan often, for 1 to 2 minutes.
- Tip onto a plate to cool for 1 minute, then crush to a fine powder with a mortar and pestle or the flat of a knife.
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Ready when: Seeds smell nutty and a shade darker; remove before they smoke
Tip: Cumin burns in seconds. Pull the pan off the heat as soon as it smells fragrant.
3
Segment the oranges
- Cut off the top and bottom of each orange.
- Stand it on a board and slice away the peel and white pith in strips, following the curve of the fruit.
- Holding the orange over a bowl, cut between the membranes to release each segment into the bowl.
- Squeeze the leftover membranes over the bowl to collect the juice.
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Ready when: Segments are free of pith and membrane, with about 1 tablespoon (15 ml) juice or more collected
Tip: Any white pith left behind tastes bitter, so trim it off completely.
4
Whisk the dressing
- In a small bowl, whisk the olive oil, lemon juice, 1 tablespoon (15 ml) of the reserved orange juice, orange blossom water, honey, ground cumin, paprika and salt until smooth and slightly thickened.
- Add a few grinds of black pepper.
- Taste on a lettuce leaf and adjust the salt.
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Ready when: Dressing looks cloudy and emulsified, and tastes bright, lightly sweet and floral
Tip: If the orange blossom flavor is too faint, add a few more drops. Do not add more than 1/4 teaspoon extra.
5
Dress the lettuce
- Place the torn butter lettuce in a large salad bowl.
- Drizzle with about two-thirds of the dressing and toss gently with your hands for about 15 seconds, just until the leaves are lightly glossy.
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Ready when: Leaves are lightly coated but not wilted or pooling with dressing
Tip: Butter lettuce bruises easily, so toss gently and just before serving.
6
Assemble and serve
- Scatter the orange segments, drained onion, olives and chopped parsley over the lettuce.
- Drizzle with the remaining dressing and fold once or twice to combine.
- Serve right away on chilled plates.
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Ready when: Orange, olive and onion are spread evenly through the greens
Tip: Olives are salty, so taste before adding extra salt at the table.

Good to know

Tips

Cut the oranges over a bowl so none of the juice is lost; it gives the dressing natural sweetness.
Dry the lettuce thoroughly so the dressing clings instead of sliding off.
Pit olives by pressing them with the flat of a knife, then pulling out the pit.
Dress and toss just before serving to keep the delicate lettuce crisp.

Make ahead

"Soak the onion, segment the oranges, toast and grind the cumin, and whisk the dressing up to 1 day ahead. Store each separately, covered, in the refrigerator. Whisk the dressing again and assemble just before serving."

Storage & reheating

"Serve immediately for best texture. Dressed salad keeps at room temperature no more than 30 minutes. Undressed components keep in the fridge for up to 1 day. Leftover dressed salad turns soggy and keeps only about 2 hours in the fridge. Do not freeze. Leftover dressing keeps in a sealed jar in the fridge for 3 days; shake well before using."

Substitutions

butter lettuce → Romaine hearts or little gem lettuce. Crunchier and sturdier; tear into pieces and expect a slightly less delicate texture.
navel oranges → Blood oranges or mandarins. Blood oranges add color and tartness; use 5 to 6 mandarins in place of 3 oranges.
orange blossom water → 1 teaspoon finely grated orange zest. Gives citrus aroma without the floral note.
honey → Maple syrup or agave. Use the same amount; makes the dish vegan.