Yield: 1 Servings
Measure | Ingredient |
---|---|
5 larges | Oranges |
4 larges | Red radishes |
4 ounces | Pitted black Spanish olives |
8 tablespoons | Spanish extra virgin olive oil |
2 tablespoons | Lemon juice |
1 pinch | Ground cumin |
1 pinch | Salt |
Peel the oranges, removing the white membrane, and cut into sections. Wash the radishes and cut into fine slices. Julienne the olives.
On a salad platter, make a mound in the center with the julienned olives, reserving a few. Arrange the orange sections alternately with the radish slices. In a bowl whisk together the oil, lemon juice, cumin and salt.
Drizzle dressing over salad, garnish with remaining olives and serve immediately.
Yield: 4 servings
NOTES : Cooking Live Recipe by: Cooking Live Show #CL8833 Posted to MC-Recipe Digest V1 #505 by Angele Freeman <jfreeman@...> on Mar 8, 1997.