Morrocan Tangerine and Olive Salad

• 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

1. Using small sharp knife, cut peel and white pith from tangerines.
2. Working over medium bowl, cut between membranes to release segments.
3. Add olives to bowl.
4. Whisk oil and next 4 ingredients in another medium bowl to blend.
5. Add to tangerine mixture; toss to coat.
6. Season tangerine mixture with salt and pepper.
7. Divide lettuce among 4 plates.
8. Top lettuce with tangerine mixture.
9. Sprinkle salads with parsley.

tangerines, olives, extravirgin olive oil, white wine vinegar, ground cumin, paprika, cayenne pepper, butter, parsley

Taken from www.epicurious.com/recipes/food/views/morrocan-tangerine-and-olive-salad-105972 (may not work)