Orange-Olive Salad
Ingredients
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5 large oranges
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115g (¼ lb) black olives, pitted
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radishes (for garnish)
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125ml (½ cup) extra virgin olive oil
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30ml (2 tbs) lemon juice
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1 pinch of ground cumin
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1 pinch of salt
Preparation
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1. Peel the oranges, remove the white membrane, and cut into quarters.
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2. Cut the olives into a julienne.
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3. Arrange the orange quarters in a salad bowl and sprinkle the julienne of olives on top.
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4. Beat the extra virgin olive oil with the lemon juice, the cumin and the salt. Pour over the salad and serve at once.
