Morrocan Tangerine And Olive Salad

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.

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

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.

Makes 4 servings.


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