The modern evolvement of Saudi Arabia has transformed not only the country’s infrastructure but also the cuisine of the country. On a typical Saudi table you’re likely to find a good number of foods from many parts of the world, including this salad which has its origin in Morocco. Some years back a Saudi Arabian student and his wife invited us for a meal. One of the dishes was an orange and olive salad. He was surprised when I told him that I had eaten virtually the same salad in Morocco. The Moroccans, who are proud of their cuisine, open restaurants in any part of the world where they settle. No doubt one of these enterprising Moroccans introduced this dish to Saudi Arabia. So embedded was this salad in the country’s repertoire of foods that the student truly believed it to be indigenous to his own country. The olives that I have used in this recipe are brine-cured. I usually use the Greek Kalamata olive, but any brine or oil-cured pitted black olives will do.
SERVES: 4
PREP TIME: 25 minutes
INGREDIENTS:
- 4 large oranges, peeled and separated into segments
- 1/2 cup (50 g) brine or oil-cured, pitted and halved black olives
- 1 small onion (preferably Spanish), thinly sliced
- 6 Romaine lettuce leaves, rinsed and well drained
DRESSING:
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons extra-virgin olive oil
INSTRUCTIONS:
- Cut the orange segments into small pieces.
- Combine the orange segments, olives and onion in a mixing bowl. Set aside.
- Combine the ingredients for the Dressing in a small bowl. Add to the bowl with the oranges and gently toss to combine.
- Place the lettuce leaves on a serving plate. Spread the orange and olive salad over the top of the leaves and serve.
