| 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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