Orange And Onion Salad With Toasted Cumin |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This Salad and/or Variations of it has been on the table at family get togethers ever since I can remember. It is a very simple dish but takes a little time to prepare and present properly. The ingredients are simple but the flavor combination is surprisingly comlex. Ingredients:
6 oranges |
2 red onions sliced thinly in rounds |
1 1/2 tbls cumin seeds toasted |
1 1/2 tsps coarse black pepper |
1 1/2 tbls chopped mint (mediterranean) |
6 tbls good extra virgin olive oil |
salt to taste |
fresh mint sprigs and greek olives to serve |
Directions:
1. Working over a bowl to catch juice, Slice the Oranges thinly. Holding each slice over the bowl, cut around the slice with a sissors or paring knive to remove the rind. Each slice should end up as a rindless disk.
2. Dry toast the cumin seeds until you can see light wifts of smoke coming from the pan. Try to sprinkle on the salad layers when the seeds are as hot as you can tolerate them.
3. Arrainge the Onion and Orange slices in layers in a shallow dish. Sprinkle each layer with toasted Cumin seeds, mint, black pepper, Olive Oil, and Salt to taste.
4. Pour the Orange Juice left over from the slicing over the finished salad. Leave the salad in a cool place to marinade in for about 2 hours. (It is important to leave it this long but not too much longer before serving.)
5. Just before serving scatter the salad with the Mint Sprigs and Greek Olives.
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