ORANGE, OLIVE AND HARISSA SALAD
Get ready for a flavor party of tangy-sweet oranges, salty black olives, and spicy harissa. This traditional Moroccan recipe is part of a Spring Feast we created for GFF magazine.
SERVES 5 TO 6
12 black salt-cured or oil-cured black olives, pitted and roughly chopped
2 tablespoons New York Shuk Signature Harissa
2 pinch kosher salt
1 teaspoon flavorless oil, like canola
2 tablespoons finely chopped cilantro leaves
Working with 1 orange at a time and a sharp knife, slice off both ends of the orange to reveal the flesh. Stand the orange upright on a cutting board and slice off the peel and pith in strips, following the contour of the fruit. Slice each orange crosswise, then dice. Repeat with the remaining oranges, discarding any seeds.
In a mixing bowl combine the diced orange with the remaining ingredients. Adjust salt to taste and serve.
Photo: Christine han