5 large oranges
¼ lb black olives, pitted
radishes (for garnish)
For the sauce:
8 tbsp extra virgin olive oil
2 tbsp lemon juice
pinch of ground cumin
pinch of salt
Peel the oranges, remove the white membrane, and cut into quarters.
Cut the olives into a julienne.
Arrange the orange quarters in a salad bowl and sprinkle the julienne of olives on top.
Beat the extra virgin olive oil with the lemon juice, the cumin and the salt. Pour over the salad and serve at once.