Moroccan orange–mint leaf salad
This simple, yet elegant salad recipe uses just seven ingredients and is ready in five minutes. We’ve called for oranges, but you could use blood oranges, tangerines, clementines, or grapefruit. The cayenne adds a tiny hit of heat to the sweet oranges and cooling mint, but omit it if you would prefer a milder dish. For the mint, there are two types: peppermint or spearmint. Peppermint has a stronger, more pungent flavor than spearmint, which is why it’s often used in in baking and sweet dishes, while spearmint is often used in cooking and savory applications. Serve this refreshing salad on a bed of your favorite salad greens.
Uncooked red onion(s)
1 small, thinly sliced
5 piece(s), very thinly sliced
- With a sharp knife, remove the peel and white pith from the oranges and discard. Cut each orange crosswise into 4 slices and arrange on a platter. Scatter the onion on top.
- Stir together the cumin, paprika, salt, and cayenne in a cup. Sprinkle over the oranges and top with the mint. Yields 4 orange slices per serving.