And then it effortlessly slides into the recipe rotation like it has been there all along.
Ryan recently discovered one such recipe, Spicy Orange Salad, Moroccan Style, that was featured in the New York Times Magazine a few weeks ago.
Seriously people. This is so easy to make, it's ridiculous. The flavors are so surprisingly different. Who knew oranges and olives went together so well?
The most time-consuming part is peeling off the pulp. But once that's done, just combine with a mixture of olive oil, vinegar, spices, olives, and it's ready to go. No oven needed, no refrigerator necessary (but fine, if you want to serve chilled).
Ryan has made it on two separate occasions and garnered at least three requests for the recipe. So in case you wanted to ask, here it is.
Spicy Orange Salad, Moroccan Style (from the New York Times)
3 large seedless oranges (clementines work well)
1/8 t cayenne
1 t paprika
1/2 t garlic
3 T olive oil
1 T red-wine or sherry vinegar
Freshly ground black pepper
1/3 cup chopped parsley
12 pitted black olives
Peel the oranges and the pulp. Cut each orange into 8 wedges. Cut each wedge into 1-inch pieces. Set aside. Mix cayenne, paprika, olive oil, garlic, and vinegar into a bowl. Add salt and pepper to taste and whisk. Add oranges, parsley, and olives. Toss. Serve cold or at room temperature.