Recipe for Orange and Olive Salad

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Yield:

Ingredients:

Amount	Ingredient
6 x	Oranges, Seville variety
2 x	Lemons, Meyer preferred
4 x	Icicle radishes
2 bn	Baby watercress
12 x	Black olives pitted, sliced
1/2 x	Red onion sliced paper thin
10 x	Mint leaves cut chiffonade
	Juice of 1 lemon
1/2 tsp	Cumin
1/2 tsp	Cayenne pepper
4 tbl	Extra-virgin olive oil
	Salt to taste

Instructions:

Instructions: Zest, peel and segment oranges and lemons and set aside zest. Slice radishes into paper thin rounds and set aside. Toss oranges, lemon and watercress together in a bowl and arrange on a large plate. Arrange olives around perimeter, sprinkle with onions, toss mint around border and dress with lemon juice, cumin, cayenne and olive oil. Sprinkle with salt and cracked black pepper. Serve.

This recipe yields 4 servings.

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