Salad Of Oranges And Black Olive

• 4 oranges (I prefer Valencia)
• 10-15 black olive preferably the dry salt cured or kalamata
• 1-2 tablespoons of Harissa
• Juice from half a lemon
• Tablespoon of chopped cilantro leaves
• 2-3 cloves of garlic minced

1. Segment the oranges: Remove the orange peel including the white part by stabling it on a board (remove the top and the bottom first) and cutting the peel from top down in strips with the natural curve of the orange. You better do it over a bowl because it will drip. Once peeled hold it in your hand and remove segment by segment by moving your knife between the segments. Cut each segment in half and put in a bowl. Squeeze the juice from the orange leftovers.
2. Pit the olive if they are not pitted and cut in big pieces (half or thirds). Add to the bowl.
3. Add the rest of the ingredients and mix gently.
4. Let it rest for 1 hour or two and then taste for salt and see if you want more Harissa.
5. Good the next day too.

oranges, black olive, cilantro, garlic

Taken from food52.com/recipes/1696-salad-of-oranges-and-black-olive (may not work)