MORROCAN TANGERINE AND OLIVE SALAD

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Morrocan Tangerine and Olive Salad image

Categories     Salad     Citrus     Olive     Winter     Tangerine     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9

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

Steps:

  • 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.

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