Romaine with oranges and black olives

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.

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