1980: Spicy Orange Salad, Moroccan Style
This recipe appeared in an article in The Times by Craig Claiborne.

source: http://www.nytimes.com/2010/04/11/magazine/11food-t-000.html

3 large seedless oranges

1/8 teaspoon cayenne

1 teaspoon paprika

1/2 teaspoon garlic

3 tablespoons olive oil

1 tablespoon red-wine or sherry vinegar

Salt

Freshly ground black pepper

⅓ cup chopped parsley

12 pitted black olives, preferably imported Greek or Italian.

1. Peel the oranges, paring away all the exterior white pulp. Cut each orange into 8 wedges. Cut each wedge into 1-inch pieces. Set aside.

2. Place the cayenne, paprika, garlic, olive oil and vinegar in a salad bowl. Add salt and pepper to taste and whisk to combine. Add the oranges, parsley and olives. Toss gently to blend. Serve cold or at room temperature. Serves 4.

VARIATIONS

Substitute red onion for the garlic. Add mint. Sprinkle in a little orange-flower water.

Add cilantro, dried oregano and hot sauce, contrasting seasonings that serve to underscore the oranges’ sweetness.