Salad with Tangerines and Olives
Salads • Kazakhstani
Description
The combination of citrus and olives—both green and black—is traditional in Moroccan cuisine. While oranges are typically used in such a salad, the version with tangerines is more fragrant and sweet.
Ingredients
- Mandarins 4 pieces
- Kalamata olives 5 oz
- Boston Salad 1 piece
- Olive Oil 0 fl oz
- Champagne Vinegar 1 tablespoon
- Ground Cumin ½ spoons
- Paprika ¼ spoons
- Cayenne Pepper 0,1 teaspoons
- Parsley 3 stalks
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Peel the mandarins using a small sharp knife or even without any tools at all. Sweet Moroccan mandarins are usually easy to peel.
Step 2
Peel the segments of the mandarins from the white membranes and place the pulp in a bowl along with the olives, halved (you can use other large olives instead of the 'Kalamata' variety).
Step 3
Whisk together the olive oil, vinegar, cumin, paprika, and cayenne pepper until smooth, then toss with the mixture of tangerines and olives, stir well, and season with salt and ground black pepper.
Step 4
Tear the lettuce leaves into large pieces and arrange them on plates, then top with mandarins and olives. Sprinkle the finished salad with finely chopped parsley leaves.
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