Recipe - Romaine With Oranges And Black Olives

1 Navel orange; rind and pith
cut
; away with a
; serrated knife and
; theflesh sectioned
One fourth Red onion; cut or sliced up thin
6 Oilcured black olives;
pitted and cut into
; slivers
1 One half tablespoon Olive oil; (preferably
; extravirgin)
1 teaspoon Sherry vinegar or cider
vinegar
A pinch of ground cumin
2 cup Shredded romaine; washed
well and
; spun dry

In a bowl stir together the orange sections, the onion, the olives, the
oil, the vinegar, the cumin, and salt and pepper to taste, add the romaine,
and toss the salad well.

Serves 2.

Gourmet December 1992

Converted by MC_Buster.

Converted by MM_Buster v2.0l.