This traditional Spanish salad originates from the island of Mallorca off the eastern coast of Spain. The climate of the Balearic islands is great for growing oranges. Mallorca has been producing sweet delicious oranges since the introduction of trees there in the 16th century. The Mallorcan cuisine has adapted to using oranges in a wide variety of applications in everything from soups and salads to meat and fish dishes. Dessert on the island is sometimes just a simple orange ice or a small glass of the famous Mallorcan orange liqueur. Serve this recipe as a course by itself, or with some crusty bread and a wedge of piquant Cabrales (Spanish blue cheese) for lunch. Grill some large prawns to toss into it and serve with fresh sliced avocado for a great hot weather entree.
2 large oranges (preferably Valencia or Blood Orange)
2 large red heirloom tomatoes
1 cup thinly sliced fennel bulb
1 cup thinly sliced onion (whatever is your favorite)
1 cup pitted Kalamata olives
1/4 cup chopped mint
2 tsp toasted crushed coriander seed
2 Tbl Pomegranate Molasses (or a splash of Pomegranate juice)
Extra Virgin Olive Oil
Kosher or Sea Salt
Fresh Ground Black Pepper
1. Use a sharp knife, remove the orange skins and segments from the membranes in between. Make sure to do this over the bowl you will mix in so you don’t lose all the wonderful juice.
2. Wedge the tomatoes and add them to the bowl.
3. Add all the other ingredients and toss.
Give the flavors and chance to “marry” by making the salad about an hour or so before you are ready to serve it.
This is a great recipe to play around with too! Try changing up whatever types of onions you can find, or switch to grape tomatoes. Avocado goes well with or in it, Toasted almonds or pine nuts are a great addition as well. Have Fun!