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Moroccan Tangerine and Olive Salad




Source of Recipe


Bon Appetit Dec 2001






Recipe Introduction


Oranges also can be used - but tangerines make a sweeter substiute.





List of 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 tbsp white wine vinegar
  
• 1/2 tsp ground cumin
  
• 1/4 tsp paprika
  
• 1/8 tsp cayenne pepper
  
• 1 head of butter lettuce torn into 1 1/2 in pieces
  
• 1 1/2 tsp of fresh chopped parsley
  
• Salt and pepper
  






Instructions



1. Using a small sharp paring knife cut the peel and white pith from teh tangerines.
   
2. Working over a medium bowl, cut the edges between membranes to release the segments.
   
3. Add the olives to the bowl.
   
4. Whisk oil with white vinegar, ground cumin, paprika and cayenne pepper.
   
5. Add to the tangerine mixture and toss to coat.
   
6. Season tangerine mixture with salt and pepper.
   
7. Divide lettuce among 4 plates, Top lettuce with tangerine mixture.
   
8. Sprinkle the salads with chopped parsley.
   






Final Comments


Pairing citrus fruit with olives is a time honored Moroccan tradition.