Morrocan Tangerine And Olive Salad Recipe - Cooking Index
Morrocan Tangerine And Olive Salad Recipe - Cooking Index
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.
Courses: Salads| 4 | Tangerines (large) | |
| 1/2 cup | 118ml | Halved pitted Kalamata olives |
| = (or other brine-cured black olives) | ||
| 1/4 cup | 59ml | Extra-virgin olive oil |
| 1 tablespoon | 15ml | White wine vinegar |
| 1/2 teaspoon | 2.5ml | Ground cumin |
| 1/4 teaspoon | 1.3ml | Paprika |
| 1/8 teaspoon | 0.6ml | Cayenne pepper |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 | Butter lettuce - torn 1 1/2" pieces | |
| 1 1/2 teaspoons | 7.5ml | Chopped fresh parsley |
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.
Source:
Bon Appetit, December 2001
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