Recipe information
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
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Preparation
Step 1
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.
Step 2
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.
Step 3
Divide lettuce among 4 plates. Top lettuce with tangerine mixture. Sprinkle salads with parsley.