Morrocan Tangerine and Olive Salad

Name: Morrocan Tangerine and Olive Salad
Yield: Makes 4 Servings
Ingredients: 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

By Jean Patterson

November 30, 2001

Recipe notes