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I have been making this salad for years. it is always a hit! My version of it is a bit different: I add a couple of finely chopped garlic cloves, and instead of chilipowder, I use harissa paste. The result is fruity and spicy! /Martina
Very good, Caroline. My in-laws just returned from Florida with a huge bag of oranges, and I had some Kalamatas that needed to be used up, so I was quite happy to find this recipe! I not only removed the pith, I additionally took the layer of 'skin' off the sections. The presenation was a little messy looking (see my picture), but it released more juice and blended beautifully with the spices. As for the Kalamatas, I think that this salad can stand on its own without them. Personally, I like the olives and think they go great with the oranges. DH however, does not like them a whole lot, so I removed them from his serving...salad was still good! And I think I agree with the spice comments....I guess it depends on the size of your 'pinch'. I would think for the posted 6-8 servings, it would have to be a pretty generous pinch.
Took Kumquat's advice and upped the spice a bit and did remove all pith from the oranges. This was part of an array of Moroccan appetizers and worked wonderfully. Thanks, Caroline!
Wow, this worked out very well! We ate this as a dessert, and an excellent one at that. Nice ending to an already delicious supper. I scaled this down to two servings (2 oranges) and therefore believe that if you made the full recipe a mere pinch of spices and salt might be too modest for the best flavor. Kalamata olives and oranges went really well together - I could see adding more olives or perhaps halving them first. BF and I both liked this as is. The only thing I didn't do was pith the oranges. If you prepare this for company (more than worthy) you might want to take the time to do so. Thanks Caroline!