Moroccan Tangerine and Olive Salad

By acampman

Christina's side dish for the dinner she made for us after the LA Marathon in 2008.

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
• 1 head of butter lettuce, torn into 1 1/2-inch pieces
• 1 1/2 teaspoons chopped fresh parsley

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.