Moroccan Orange and Black Olive Salad

This is one of the most unusual salads I have ever tasted but apparently quite common in Moroccan cuisine. I wasn't really sure I would care for it but the curiosity bug bit me. So I threw caution to the wind and whipped it together {it literally requires 5 minutes of labor}. Conclusion: this salad reigns supreme. It's an unconventional blend of citrus, salt, spice and sweetness. Be sure to pick up some wrinkly, oil-cured black olives {vs the more common Kalamata or Nicoise}. These specialty olives provide the saltiness and meatiness that make or break this recipe.

Moroccan Orange and Black Olive Salad 

2 c blood orange or cara cara orange segments {membranes removed}

1/2 c oil-cured black olives, pitted and halved

1/2 sweet onion, halved and sliced

2 t harissa paste

1/4 t freshly ground black pepper

1/2 t kosher salt

2 T olive oil

Toss all ingredients in a non-reactive bowl. Cover and refrigerate for 1 hour before serving.

Source: Adapted from Dinner At The Authentic Cafe