Best 6 Morrocan Tangerine And Olive Salad Recipes
Immerse yourself in the captivating flavors of Morocco with the enticing moroccan tangerine and olive salad. This vibrant dish is a symphony of sweet, savory, and tangy notes, mingling together to create an unforgettable culinary experience. With its burst of citrus, nutty crunch of olives, and subtle hint of spices, this salad is a refreshing and healthy addition to any meal. Whether you're a seasoned chef or a novice cook, this article will guide you through the process of creating this delightful moroccan delicacy, ensuring a flavorful and memorable meal.
Here are our top 6 tried and tested recipes!
MORROCAN TANGERINE AND OLIVE SALAD
Steps:
- Using small sharp knife, cut peel and white pith from tangerines. Working over medium bowl, cut between membranes to release segments. Add olives to bowl.
- Whisk oil and next 4 ingredients in another medium bowl to blend. Add to tangerine mixture; toss to coat. Season tangerine mixture with salt and pepper.
- Divide lettuce among 4 plates. Top lettuce with tangerine mixture. Sprinkle salads with parsley.
MOROCCAN ORANGE AND RADISH SALAD
This refreshing salad is often eaten as part of a first course spread in Morocco, but it's also an ideal accompaniment to a rich tagine of meat, poultry or fish. It's also great with grilled meats or kebabs. From Salads simple, fast and fresh.
Provided by lazyme
Categories Oranges
Time 15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Peel oranges, removing white pith; slice thinly.
- Slice radishes thinly.
- Overlap alternate slices of orange and radish around edge of serving plate; overlap remaining slices in center.
- Top with onion and olives; drizzle with dressing.
- Lemon dressing:.
- Combine all ingredients in screw-top jar; shake well.
Nutrition Facts : Calories 201.4, Fat 7.2, SaturatedFat 1, Sodium 5.9, Carbohydrate 35.2, Fiber 7.3, Sugar 26.9, Protein 3
MOROCCAN TAGINE WITH OLIVES AND ARTICHOKE HEARTS
A delicious Moroccan stew that can be served over couscous or saffron rice. This dish can also be made vegetarian by omitting the chicken.
Provided by Alexia Patramanis
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- Heat olive oil in a large skillet over medium heat. Cook and stir chicken, onion, and garlic in hot oil until the chicken is no longer pink in the center, about 15 minutes.
- Stir garbanzo beans, diced tomatoes with juice, vegetable broth, artichoke hearts, carrot, olives, sugar, lemon juice, salt, coriander, and cayenne pepper into the chicken mixture; bring to a boil, reduce heat to low, and simmer until vegetables are tender, about 30 minutes.
Nutrition Facts : Calories 229.1 calories, Carbohydrate 31.2 g, Cholesterol 20.3 mg, Fat 5.4 g, Fiber 6.7 g, Protein 14.1 g, SaturatedFat 0.8 g, Sodium 1219.7 mg, Sugar 6.1 g
TANGERINE TOSSED SALAD
My mother taught me how to cook when I was a young girl. The sweet tangerines and crunchy caramelized almonds make this one of my favorite recipes. -Helen Musenbrock, O'Fallon, Missouri
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a small skillet, cook and stir the almonds and 2 tablespoons sugar over medium-low heat for 25-30 minutes or until the sugar is melted and the almonds are toasted. Remove from the heat. Peel and section the tangerines, reserving 1 tablespoon juice., In a large bowl, combine the lettuce, onions, tangerines and almonds. In a small bowl, whisk the vinegar, oil, salt, pepper, reserved juice and remaining sugar. Pour over salad; toss to coat.
Nutrition Facts : Calories 138 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 105mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
MOROCCAN ORANGE AND OLIVE SALAD
This seems like it would be a brilliant summer salad - bright pungent, sweet & salty but not heavy. Plan to serve with a simply roasted pink snapper (catch of the day in the fridge) & lightly toasted fresh pitas - summer dining at its best. Received in email from gourmet-recipes-from-around the world, thanks crazee_samoan!
Provided by Busters friend
Categories Oranges
Time 13m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat a small heavy frying pan, add the cumin seeds and dry-fry until fragrant. Tip into a grinder and grind to a powder.
- Remove the zest from 1 of the oranges with a zester and set aside. Peel the oranges with a sharp knife, carefully removing all the pith. Working over a bowl to catch the juice, cut out the segments from the oranges and discard any seeds. Put the oranges and olives into the bowl.
- Whisk or shake together the oil, Harissa and roast cumin. Add salt to taste, then pour the dressing over the oranges and olives and toss together.
- Arrange the lettuce leaves in a serving bowl. Add the orange and olive mixture. Garnish with the reserved orange zest and dill sprigs and serve.
Nutrition Facts : Calories 259.8, Fat 17.9, SaturatedFat 2.4, Sodium 419.4, Carbohydrate 25.6, Fiber 6.5, Sugar 18.1, Protein 3.4
TANGERINE AND RED ONION SALAD
Provided by Marian Burros
Categories weekday, salads and dressings
Time 15m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Peel and slice the tangerines horizontally. Seed and section. Place in a serving bowl.
- Mince the red onion. Pit and coarsely chop the olives. Add to the bowl. Drizzle with oil and mix.
Nutrition Facts : @context http, Calories 106, UnsaturatedFat 3 grams, Carbohydrate 19 grams, Fat 4 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 74 milligrams, Sugar 14 grams
Tips:
- Choose ripe and juicy tangerines: The sweetness and flavor of the tangerines will greatly impact the overall taste of the salad. Look for tangerines that are heavy for their size and have a deep orange color.
- Use a variety of olives: Different types of olives will add different flavors and textures to the salad. Try using a combination of green and black olives, as well as some oil-cured or brine-cured olives.
- Make sure the dressing is well-balanced: The dressing should be both sweet and tangy, with a bit of acidity. Use a good quality olive oil and vinegar, and adjust the proportions of each to taste.
- Chill the salad before serving: This will help the flavors to meld and the salad will be more refreshing.
Conclusion:
Moroccan tangerine and olive salad is a delicious and refreshing salad that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its bright and vibrant flavors, this salad is sure to be a hit at your next gathering.
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