Romaine with oranges and black olives
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Navel orange; rind and pith cut | |
| ; away with a | ||
| ; serrated knife and | ||
| ; theflesh sectioned | ||
| ¼ | Red onion; sliced thin | |
| 6 | Oil-cured black olives; pitted and cut into | |
| ; slivers | ||
| 1½ | tablespoon | Olive oil; (preferably |
| ; extra-virgin) | ||
| 1 | teaspoon | Sherry vinegar or cider vinegar |
| A pinch of ground cumin | ||
| 2 | cups | Shredded romaine; washed well and |
| ; spun dry | ||
Directions
In a bowl stir together the orange sections, the onion, the olives, the oil, the vinegar, the cumin, and salt and pepper to taste, add the romaine, and toss the salad well.
Serves 2.
Gourmet December 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.