Morrocan Tangerine And Olive Salad

By á-174942

Ingredients

• 4 large tangerines
• 1/2 cup halved pitted Kalamata olives (or other brine-cured black olives)
• 1/4 cup extra-virgin olive oil
• 1 tablespoon white wine vinegar
• 1/2 teaspoon ground cumin
• 1/4 teaspoon paprika
• 1/8 teaspoon cayenne pepper
• Salt to taste
• Freshly-ground black pepper to taste
• 1 head butter lettuce torn 1 1/2" pieces
• 1 1/2 teaspoons chopped fresh parsley

Details

Servings 4

Preparation

Step 1

Using small sharp knife, cut peel and white pith from tangerines. Working over medium bowl, cut between membranes to release segments. Add olives to bowl.

Whisk oil and next 4 ingredients in another medium bowl to blend. Add to tangerine mixture; toss to coat. Season tangerine mixture with salt and pepper.

Divide lettuce among 4 plates. Top lettuce with tangerine mixture. Sprinkle salads with parsley.

This recipe yields 4 servings.