| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Spanish |
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 5 |
lg |
Oranges |
| 4 |
lg |
Red radishes |
| 4 |
oz |
Pitted black Spanish olives |
| 8 |
tb |
Spanish extra virgin olive oil |
| 2 |
tb |
Lemon juice |
| 1 |
pn |
Ground cumin |
| 1 |
pn |
Salt |
INSTRUCTIONS
Peel the oranges, removing the white membrane, and cut into sections. Wash
the radishes and cut into fine slices. Julienne the olives.
On a salad platter, make a mound in the center with the julienned olives,
reserving a few. Arrange the orange sections alternately with the radish
slices. In a bowl whisk together the oil, lemon juice, cumin and salt.
Drizzle dressing over salad, garnish with remaining olives and serve
immediately.
Yield: 4 servings
NOTES : Cooking Live Recipe by: Cooking Live Show #CL8833
Posted to MC-Recipe Digest V1 #505 by Angele Freeman <jfreeman@netusa1.net>
on Mar 8, 1997.
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