Evoke the flavors of the Mediterranean with this Spanish Orange & Olive Salad - with sun ripened citrus, bitter olives, and crunchy marcona almonds, this salad transports you to the beaches in Spain!
Start by preparing and marinating the leeks. Trim the root end and the rough green leaves from the leek. Thinly slice the white and light green parts into rounds. Submerge in a bowl of cold water and agitate the leeks to loosen the grit.
Remove the leeks from the bowl of water, allowing the sand and dirt to remain at the bottom of the bowl. Combine the leeks with 1 tbsp white wine vinegar, 1/4 tsp kosher salt, and 1 tbsp water. Stir to combine.
Let the leeks marinate for 15 minutes, tossing occasionally. While the leeks marinate, prep the rest of the salad
Segment the oranges and slice them into rounds. Half the olives and set aside.
Combine the oranges, olives, and 3 tbsp of the marinated leeks in a medium sized bowl. Add 4 tsp of the leek marinade and olive oil to the bowl and toss gently.
Add a spoonful of the oranges, olives, and leeks to a large serving platter or individual salad bowls. Sprinkle with a small pinch of flaky sea salt, sumac, a squeeze of lemon juice, and the marcona almonds
Serve very soon after plating. It's best when the ingredients aren't completely cold.
Recipe adapted from the cookbook Mediterranean Vegetarian Feasts.
Store the leftover softened leeks for up to 1 week in the refrigerator.