Moroccan Orange and Radicchio Salad
In Morocco, we’re fortunate to have an abundance of sweet, flavorful oranges. They often find their way into desserts, of course, but also into refreshing salads, marrying beautifully with savory ingredients. Here, the sweetness and tanginess of the oranges are balanced with the slightly bitter notes of the black olives and radicchio, the crunch of nuts, and a hint of cilantro. I love how the salad both brings a burst of color to the table and offers an unusual but delicious mix of textures and flavors.
Nutritional Values (Per Serving)
Ingredients
- ½ cup (60 g) chopped walnuts
- 4½ tablespoons (67 g) olive oil
- 3 tablespoons (45 g) red wine vinegar
- 1½ tablespoons (33 g) honey
- 1 teaspoon dried oregano
- ¼ teaspoon fine sea salt, or to taste
- Large pinch of black pepper
- 1 medium head radicchio (340 g), quartered lengthwise, halved crosswise, and leaves separated
- 2 large oranges (453 g), peeled and cut into ¼-inch-thick (0.6 cm) slices, seeds removed
- 1 small red onion (120 g), thinly sliced
- ½ cup (70 g) pitted cured or dried black olives, halved lengthwise
- 1 cup (18 g) cilantro leaves and tender stems
Step-by-Step Instructions
Toast the chopped walnuts in a small frying pan over medium heat, stirring frequently, until fragrant and lightly golden brown, about 5 minutes.
In a small bowl, whisk together the olive oil, red wine vinegar, honey, dried oregano, salt, and black pepper.
In a large serving bowl, gently toss together the radicchio, orange slices, red onion, black olives, and cilantro leaves.
Pour the dressing over the salad and toss to combine. Top with the toasted walnuts before serving.
Medina Kitchen Experts
Authentic recipe sourced and verified by our local culinary experts. Deeply rooted in Moroccan heritage and family traditions.
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Trust us, have a glass with this. It cuts the richness perfectly.
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