This traditional Moroccan salad is like a flavor party of
tangy-sweet oranges, salty black olives, and spicy harissa.

SERVES 5 TO 6

6 oranges

12 black salt-cured or oil-cured black olives, pitted and roughly chopped

2 tablespoons Signature Harissa

2 pinch kosher salt/TT

1 teaspoon olive oil

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