Romaine with Oranges and Black Olives Recipe

Romaine with Oranges and Black Olives Recipe

  • 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
  1. 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.