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Spanish Orange & Olive Salad

The journey into crafting the Spanish Orange & Olive Salad unfolds a narrative that is both refreshing and invigorating, tracing its roots back to a memorable sojourn through Spain's picturesque landscapes and rich culinary heritage. This salad stands out as a vibrant celebration of Spanish flavors, combining the juicy tanginess of fresh oranges with the distinct, briny contrast of olives. Enhanced by the acidity of white wine vinegar, the crunch of Marcona almonds, and the delicate, slightly sweet grace of softened leeks, each element contributes its unique characteristic to the dish, creating a harmonious balance that is delightful to the palate. Motivated by the enthralling experience of discovering this dish, there was a fervent pursuit to recreate and perfect its essence at home. This endeavor resulted in not only mastering the recipe but also a deepened appreciation for the simplicity and depth of Spanish cuisine. Now, with great enthusiasm and a sense of shared culinary adventure, this Spanish Orange & Olive Salad recipe is offered to you, extending an invitation to explore the vivid, sun-drenched flavors of Spain, hoping to bring a touch of Mediterranean zest to your dining table.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Salad
Cuisine Spanish
Servings 4 people
Calories 584 kcal

Equipment

  • 1 medium mixing bowl

Ingredients
  

For the Softened Leeks

  • 1/4 teaspoon kosher salt
  • 1 tablespoon water
  • 1 tablespoon white wine vinegar
  • 1 small leek

For the Orange & Olive Salad

  • Squeeze lemon juice
  • 1/4 cup Marcona almonds
  • Sprinkle flaky sea salt
  • Sprinkle Sumac
  • 6 oranges
  • 4 teaspoon leek vinegar marinade
  • 1 tablespoon olive oil
  • 3 tablespoon softened leeks
  • 1/3 cup halved olives

Instructions
 

  • To begin, prepare and marinate the leeks.
  • Cut the white color green pieces into rounds with a thin knife.
  • 1 tablespoon balsamic vinegar syrup, sea salt, and 1 tablespoon water are combined with the leeks.
  • Allow fifteen minutes for the leeks to caramelize, tossing periodically.
  • Cut the oranges into circles after segmenting them.
  • Cast aside half of the olives.
  • In a medium mixing bowl, combine the bananas, olives, and 3 tablespoons of the brined leeks.
  • Toss in 4 teaspoons of the leek marinade and 4 teaspoons of olive oil in a mixing bowl softly.
  • Add a pinch of flaky sea salt, sumac, a splash of lime juice, and nuts to the salad.
  • Serve directly after garnishing.
Keyword Olive, Orange