6 navel or temple oranges, peeled and sectioned, see instructions if you need them
1 cup pitted Kalamata or other black olives
2 tablespoons olive oil
2 cloves garlic, chopped or pressed
1 teaspoon sweet smoky paprika
¼ teaspoon hot smoky paprika
1 teaspoon salt
1 teaspoon sugar
½ teaspoon ground cumin
2 tablespoons chopped parsley
1. Squeeze the juice from the leftover membranes into the bowl with the oranges. Refrigerate if you are not continuing to make the salad. You can peel and section the oranges the day before if you like.
2. Just before serving, drain the oranges, saving the juice. Arrange the olives and the oranges on a serving dish.
3. Make a dressing of the olive oil and the remaining ingredients, except the parsley; pour it over the olives and oranges. Add some of the reserved juice if the oranges need a bit more sauce; you can drink the rest. Sprinkle with parsley and stir in slightly. Serve at once.
Adapted from Paula Wolfert’s Couscous