- 1 navel orange, rind and pith cut away with a serrated knife and the ;flesh sectioned
- 1/4 red onion, sliced thin
- 6 oil-cured black olives, pitted and cut into slivers
- 1 1/2 tablespoons olive oil (preferably extra-virgin)
- 1 teaspoon Sherry vinegar or cider vinegar
- a pinch of ground cumin
- 2 cups 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.