My grandmother used to make a salad similar to this, with oranges, cured black olives, onions, olive oil and garlic. It is in Pompeii's honor that I post this recipe.
Thank you, Grandma for having me in your kitchen while you, aunt Char and grandpa Elmer made cannoli shells!
1980: Spicy Orange Salad, Moroccan Style
This recipe appeared in an article in The Times by Craig Claiborne.
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
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.