Best 3 Morrocan Tangerine And Olive Salad Recipes

Embark on a culinary journey to Morocco with this tantalizing platter of flavors - the Moroccan Tangerine and Olive Salad. This vibrant salad, a harmonious blend of sweet and savory, is a symphony of textures and tastes. The juicy burst of tangerines, the briny tang of olives, and the aromatic freshness of herbs dance on your palate, offering a delightful treat. This salad is not only a feast for the taste buds but also a visual masterpiece, adorned with vibrant colors and textures. Alongside this delightful salad, we present a collection of equally enticing recipes that capture the essence of Moroccan cuisine. From the aromatic and hearty Moroccan Spiced Chicken Tagine with Apricots to the sweet and nutty indulgence of Moroccan Orange and Almond Cake, each recipe offers a unique taste of Morocco's culinary heritage.

Here are our top 3 tried and tested recipes!

MORROCAN TANGERINE AND OLIVE SALAD

Morrocan Tangerine and Olive Salad image

Categories Salad Citrus Olive Winter Tangerine Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

4 large tangerines
1/2 cup halved pitted Kalamata olives or other brine-cured black olives
1/4 cup extra-virgin olive oil
1 tablespoon white wine vinegar
1/2 teaspoon ground cumin
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
1 head of butter lettuce, torn into 1 1/2-inch pieces
1 1/2 teaspoons chopped fresh parsley

Steps:

Using small sharp knife, cut peel and white pith from tangerines. Working over medium bowl, cut between membranes to release segments. Add olives to bowl.
Whisk oil and next 4 ingredients in another medium bowl to blend. Add to tangerine mixture; toss to coat. Season tangerine mixture with salt and pepper.
Divide lettuce among 4 plates. Top lettuce with tangerine mixture. Sprinkle salads with parsley.

MOROCCAN VEGETABLE SALAD

Moroccan Vegetable Salad image

Provided by Mayim Bialik

Categories Salad Olive Potato Passover Vegetarian Dinner Cucumber Vegan Kosher for Passover Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 4-6

Number Of Ingredients 12

Ingredients

1 large cucumber, thinly sliced
2 cold, boiled potatoes, sliced
1 each red, yellow and green bell peppers, seeded and thinly sliced
2/3 cup pitted olives
Salt (optional)
3 garlic cloves, chopped
3 scallions, sliced or 1 red onion, finely chopped
4 tablespoons olive oil
1 tablespoon white wine vinegar
Juice of 1/2 lemon
1 tablespoon chopped fresh mint leaves
1 tablespoon chopped fresh cilantro leaves

Steps:

1. Arrange the cucumber, potato and pepper slices, and the pitted olives on a serving plate or in a dish.
2. Season with salt, if you like. (Olives tend to be very salty so you may not wish to add any extra salt.)
3. Sprinkle the garlic, onions, olive oil, vinegar, and lemon juice over the salad. Chill for at least 1 hour. Before serving, sprinkle with the chopped mint leaves and cilantro leaves.

MOROCCAN ORANGE AND OLIVE SALAD

Moroccan Orange and Olive Salad image

This seems like it would be a brilliant summer salad - bright pungent, sweet & salty but not heavy. Plan to serve with a simply roasted pink snapper (catch of the day in the fridge) & lightly toasted fresh pitas - summer dining at its best. Received in email from gourmet-recipes-from-around the world, thanks crazee_samoan!

Provided by Busters friend

Categories Oranges

Time 13m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 teaspoons cumin seeds
4 large oranges
3/4 cup green olives
1/4 cup virgin olive oil
1 tablespoon harissa (middle eastern store, hot sauce)
1 head lettuce, torn into bite-size pieces
salt
dill sprigs, to garnish

Steps:

Heat a small heavy frying pan, add the cumin seeds and dry-fry until fragrant. Tip into a grinder and grind to a powder.
Remove the zest from 1 of the oranges with a zester and set aside. Peel the oranges with a sharp knife, carefully removing all the pith. Working over a bowl to catch the juice, cut out the segments from the oranges and discard any seeds. Put the oranges and olives into the bowl.
Whisk or shake together the oil, Harissa and roast cumin. Add salt to taste, then pour the dressing over the oranges and olives and toss together.
Arrange the lettuce leaves in a serving bowl. Add the orange and olive mixture. Garnish with the reserved orange zest and dill sprigs and serve.

Nutrition Facts : Calories 259.8, Fat 17.9, SaturatedFat 2.4, Sodium 419.4, Carbohydrate 25.6, Fiber 6.5, Sugar 18.1, Protein 3.4

Tips:

For the best flavor, use ripe, juicy tangerines. Clementines or satsumas can also be used.
If you can't find preserved lemons, you can make your own by following this recipe.
To make the salad ahead of time, simply combine all of the ingredients except the herbs and nuts in a bowl and refrigerate for up to 24 hours. Before serving, add the herbs and nuts and toss to combine.
This salad is also delicious served with grilled or roasted chicken or fish.

Conclusion:

This Moroccan tangerine and olive salad is a refreshing and flavorful side dish that is perfect for any occasion. It is easy to make and can be prepared ahead of time, making it a great option for busy weeknights. The combination of sweet tangerines, salty olives, and tangy preserved lemons creates a complex and delicious flavor profile that will impress your guests. So next time you are looking for a healthy and delicious side dish, give this Moroccan tangerine and olive salad a try.