Morrocan Tangerine and Olive Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Pairing citrus fruit with olives is a time-honored Moroccan tradition. While most versions of this salad call for oranges, tangerines make a sweet substitute. 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 |
Directions:
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.
2. 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.
3. Divide lettuce among 4 plates. Top lettuce with tangerine mixture. Sprinkle salads with parsley.
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