No wonder this recipe appealed to me- it seems that my taste buds may be similar to Amanda Hesser’s. I looked for orange salads, but something with a bit of pizzazz. Amanda’s recipe is on the NYT cooking blog website. https://cooking.nytimes.com/recipes/1013107-spicy-orange-salad-moroccan-style
It is also the fact of this time of year and all of the political unrest all over the world. I am so unsettled and the grayness and cold, although the sun is making kind of a feeble attempt to show her face today. So, we are having friends over tonight for a Turkish meat and bean stew, some pilav, some dessert, crusty bread, etc. and we needed an interesting salad.
My husband will probably protest the sweetness of the oranges being in the salad. ( Did you know that sweetness is only for dessert?) No, I didn’t either. But the combination of flavors in this salad, as Amanda Hesser of Food52 created it, is delightful, interesting, and delicious. I’m going to add in some spinach, some toasted pinenuts, and if I had a pomegranate, I would add in some of those beautiful red jewels. I know there is a special name, arils, but I like red jewels better. If I had some parmesan I might consider adding a few shavings. But regardless, you need to try Amanda’s recipe. Add the spinach or baby kale if you want more greens. Jazz it up however you want. Or not. I never would have put oranges and olives together, but they are made for each other.
Do yourself a favor. Go to the recipe on the NYT page. Also, check out Amanda’s blog ( https://food52.com/) and consider following her.