We had a strange assortment of leftovers from a party, including a bag of oranges, a bunch of mint and and a whole jar of black olives. A friend recently returned from a trip to South America gifted us some unidentified dried chiles. This must be a salad! The addition of cilantro and salt rounded it out. We considered adding red onion or feta – maybe next time – but the salad stood well without them.
Tod says, “The whole is more than the sum of its parts. Each ingredient contributes its own unique character and the salad wouldn’t be the same without any of them. The chiles contribute a shocking level of capsaicin but the mouth quickly grows used to it and, in fact, craves more. Just the level of spiciness that addicts seek out. The oranges are all sweetness, the olives provide a roundness, the cilantro is a high note and the mint a cool relief.”
There’s no particular recipe, but we used two oranges, a big handful each of mint and cilantro, a tablespoon of sliced black olives and a 10 cm soaked dried chile snipped into shreds.