INGREDIENTS
4 to 5 small garlic cloves, minced and mashed to a paste with 3/8 teaspoon salt
1/2 to 3/4 cup extra virgin olive oil
1/4 teaspoon cayenne
1 1/2 teaspoon ground coriander
1 1/2 teaspoon ground cumin

24 small Clementine oranges (or 12 Mandarins, if not in season),
peeled, then cut into 1/4-inch-thick rounds
1/4 cup minced fresh coriander (cilantro leaves)
3/4 cup thinly sliced black olives

1. In a small bowl stir together the garlic paste, the oil, the cayenne, the ground coriander,
and the cumin.

2. Arrange the orange slices on a serving dish, drizzle them with the dressing, and sprinkle the salad with the fresh coriander and chopped olives. Serve garnished with a little extra cumin.

Yield: Serves 10 to 12