Orange Salad with Artichoke Hearts

This may seem like an unlikely flavour combination of olives, radishes oranges and tart lemon juice, but it works! Everything mellows as it blends together. This is a refreshing dish for a hot day, or to accompany a spicy tagine. You can use more or less ingredients to your taste.

Ingredient list

• 1 ⁄ 4 cup olive oil
• 4 oranges, peeled and sectioned
• 6 radishes, sliced very thin
• 1 jar artichoke hearts, or the hearts removed from 4 artichokes, sliced or cut in wedges
• 12 Kalamata or Greek olives
• juice of 1 lemon (or 2-3 tablespoons)
• 2 tablespoons olive oil
• paprika and salt for sprinkling

Preparation

1. Arrange the orange sections and radish slices alternately in a large circle around the edges of a large plate.
2. Mix artichoke heart slices, olives and any remaining radish slices and place in the center of the orange slices.
3. Whisk together the olive oil and lemon juice, then drizzle over everything of the plate.
4. Sprinkly lightly with salt and heavily with paprika.

Yield: 6 servings.