SERVES 6 to 8
The city of Tangier, perched on the northwestern tip of Morocco, was declared an International Zone after World War I and was jointly ruled by nine different countries, all reluctant to relinquish control of this glamorous port. The winding alleyways of the old city became a haven for smugglers, agents, double agents, and movie stars. Hotel El Minzah was the place to see and be seen. Like the motley cast of characters who sipped cocktails on the patio of the hotel, this salad brings together strong players—sweet oranges, cool fennel and mint, salty olives—that result in an enticing blend.
INGREDIENTS
• 4-5 large seedless oranges (about 3 pounds (1361 g))
• 1 fennel bulb (about 1 pound (454 g))
• 1/4 medium red onion, very thinly sliced (about 1/4 cup (960 ml))
• 1 cup (240 ml) large black olives, pitted and cut in half
• 1/4 cup (960 ml) fresh mint leaves, coarsely chopped (about 2 tablespoons (30 ml) )
• 2 tablespoons (30 ml) lemon juice
• 1 teaspoon (5 ml) paprika
• 1/4 teaspoon (20 ml) ground cayenne pepper
• 1/4 teaspoon (20 ml) ground coriander
• 1 clove garlic, minced (about 1 teaspoon (5 ml))
• salt and black pepper, to taste
• 3 tablespoons (45 ml) olive oil
• fennel fronds, minced, for garnish (about 1/2 tablespoon (30 ml))
DIRECTIONS
1. Use a sharp knife to peel the oranges, removing all of the bitter white pulp and the membrane on the outside of the orange sections. With your fingers, separate the sections and cut them into 1-inch pieces. Place in a large bowl.
2. Remove the fronds from the fennel and reserve a few for garnish. Cut the ends off the fennel bulb, and slice it very thinly, crosswise. Add the fennel, onion, olives, and mint to the oranges. Gently combine with a rubber scraper.
3. In a small bowl, whisk together lemon juice, paprika, cayenne, coriander, garlic, salt, and pepper. Add the oil in a slow drizzle, whisking continuously. Pour the dressing over the oranges and toss gently to blend. Let the flavors meld for about an hour before serving. Taste, adjust seasonings, and then top with minced fennel fronds.
YOU KNOW HOW YOU COULD DO THAT?
Add diced avocado for a creamy touch.
More Recipes You'll Love
El Minzah orange salad is Marrakech on a plate: juicy orange segments, paper-thin fennel, red onion, and black olives under a spiced lemon dressing with paprika and coriander. Sweet, savory, and faintly warm all at once. Let it meld for an hour before serving.
Pro Tips
- Supreme the oranges carefully, removing every bit of bitter white membrane. The clean segments are the heart of the salad.
- Slice the fennel crosswise as thinly as possible so its anise crunch plays against the soft orange.
- Drizzle the oil in slowly while whisking so the dressing emulsifies and clings to the fruit.
- Rest the dressed salad for about an hour so the paprika and coriander bloom in the citrus juices.
- A handful of diced avocado folded in at the end adds a creamy counterpoint to the bright citrus.
Frequently Asked Questions
How far ahead can I make this orange salad?
Dress it up to a day ahead and refrigerate, since the flavors only improve. Add the fennel frond garnish and any avocado just before serving.
Can I use pre-cut orange segments?
Fresh oranges matter here. Pre-cut fruit is waterlogged and the dressing will not cling the same way, so the peeling is worth the effort.
What should I serve with El Minzah orange salad?
It loves rich, spiced meats such as roast lamb or chicken tagine, cutting through the fat with its citrus and fennel.
Is this salad paleo?
Yes. Oranges, fennel, onion, olives, mint, lemon, oil, and spices. It is vegan, gluten-free, and free of added sugar.
Recipe Card
- 4-5 large seedless oranges (about 3 pounds)
- 1 fennel bulb (about 1 pound)
- 1/4 medium red onion, very thinly sliced (about 1/4 cup)
- 1 cup large black olives, pitted and cut in half
- 1/4 cup fresh mint leaves, coarsely chopped (about 2 tablespoons )
- 2 tbsp lemon juice
- 1 tsp paprika
- 1/4 tsp ground cayenne pepper
- 1/4 tsp ground coriander
- 1 clove garlic, minced (about 1 teaspoon)
- salt and black pepper, to taste
- 3 tbsp olive oil
- fennel fronds, minced, for garnish (about 1/2 tablespoon)
1. Use a sharp knife to peel the oranges, removing all of the bitter white pulp and the membrane on the outside of the orange sections. With your fingers, separate the sections and cut them into 1-inch pieces.
Place in a large bowl.
2.
Remove the fronds from the fennel and reserve a few for garnish.
Cut the ends off the fennel bulb, and slice it very thinly, crosswise.
Add the fennel, onion, olives, and mint to the oranges. Gently combine with a rubber scraper.
3.
In a small bowl, whisk together lemon juice, paprika, cayenne, coriander, garlic, salt, and pepper.
Add the oil in a slow drizzle, whisking continuously.
Pour the dressing over the oranges and toss gently to blend.
Let the flavors meld for about an hour before serving.
Taste, adjust seasonings, and then top with minced fennel fronds. YOU KNOW HOW YOU COULD DO THAT?
Add diced avocado for a creamy touch.
