Orange Salad - nytimes.com

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!

RECIPE

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

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.