- 4 large tangerines
- 1/2 cup halved pitted Kalamata olives or other brine-cured black olives
- 1/4 cup extra-virgin olive oil
- 1 tablespoon white wine vinegar
- 1/2 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- 1 head of butter lettuce, torn into 1 1/2-inch pieces
- 1 1/2 teaspoons chopped fresh parsley
- Using small sharp knife, cut peel and white pith from tangerines. Working over medium bowl, cut between membranes to release segments. Add olives to bowl.
- Whisk oil and next 4 ingredients in another medium bowl to blend. Add to tangerine mixture; toss to coat. Season tangerine mixture with salt and pepper.
- Divide lettuce among 4 plates. Top lettuce with tangerine mixture. Sprinkle salads with parsley.