| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
February 19 |
1 |
servings |
INGREDIENTS
| 1 |
sm |
Garlic clove; minced and mashed |
|
|
; to a paste with 1/4 |
|
|
; teaspoon salt |
| 1 |
tb |
Olive oil |
| 1/8 |
ts |
Cayenne |
| 1/8 |
ts |
Ground coriander |
| 1/8 |
ts |
Ground cumin |
| 2 |
|
Navel oranges; peeled, the zest |
|
|
; and pith cut away |
|
|
; with a serrated |
|
|
; knife, and each |
|
|
; orange cut |
|
|
; crosswise into 4 or |
|
|
; 5 slices |
| 1 |
ts |
Minced fresh coriander |
INSTRUCTIONS
In a small bowl stir together the garlic paste, the oil, the cayenne, the
ground coriander, and the cumin. Arrange the orange slices on a serving
dish or 2 plates, drizzle them with the dressing, and sprinkle the salad
with the fresh coriander.
Serves 2.
Gourmet February 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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