| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| New text im, Cooking liv | 1 | Servings | ||
INGREDIENTS
| 6 | Oranges, peel and pith removed with a knife and cut crosswise into thin slices | |
| 1/3 | c | Chopped fresh mint |
| 3 | tb | Extra-virgin olive oil |
| 1 | Garlic clove, minced (about 1/2 to 1 teaspoon), or to taste | |
| 1/2 | ts | Ground coriander |
| 1 | pn | Cayenne, optional |
| 1 | pn | Sugar |
| Salt to taste | ||
| 1 | lg | Bunch of arugula, stems removed, rinsed well and spun dry |
| 1/3 | c | Pitted Kalamata olives, sliced into slivers |
| 1 | c | 1/2-inch croutons |
INSTRUCTIONS
In a bowl toss the orange slices gently with the mint, olive oil, garlic, coriander, cayenne (if using), sugar, and salt to taste. Cut sliced country-style bread into 3/4-inch cubes and bake in a preheated 350 degree oven for 7 to 10 minutes or until they are just crisp. Line the bottom of a platter with the arugula. Arrange the oranges on top, overlapping the slices. Sprinkle the olives over the oranges, and serve each portion topped with one-fourth of the croutons. Yield: 4 serving Posted to MC-Recipe Digest V1 #364 Recipe by: COOKING LIVE SHOW # CL8786 From: "Angele and Jon Freeman" <jfreeman@netusa1.net> Date: Thu, 2 Jan 1997 09:11:58 -0500
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