Yield: 4 servings
|6 \N||Oranges; Seville variety|
|2 \N||Lemons; Meyer preferred|
|4 \N||Icicle radishes|
|2 bunches||Baby watercress|
|12 \N||Black olives; pitted, sliced|
|½ \N||Red onion; sliced paper thin|
|10 \N||Mint leaves; cut chiffonade|
|\N \N||Juice of 1 lemon|
|½ teaspoon||Cayenne pepper|
|4 tablespoons||Extra-virgin olive oil|
|\N \N||Salt; to taste|
|\N \N||Freshly-cracked black pepper; to taste|
Zest, peel and segment oranges and lemons and set aside zest. Slice radishes into paper thin rounds and set aside. Toss oranges, lemon and watercress together in a bowl and arrange on a large plate. Arrange olives around perimeter, sprinkle with onions, toss mint around border and dress with lemon juice, cumin, cayenne and olive oil. Sprinkle with salt and cracked black pepper. Serve. This recipe yields 4 servings.
Recipe Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1B07 broadcast 06-02-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Mario Batali
Converted by MM_Buster v2.0l.