3 large seedless oranges
1/8 tsp. cayenne
1 tsp. paprika
½ tsp. garlic
1 Tbsp. olive oil
1 Tbsp. red wine or sherry wine vinegar
1/3 cup parsley, chopped
12 black olives, pitted (preferably imported Greek or Italian)
Peel the oranges, paring away all the exterior white pulp. Cut each orange into 8 wedges. Cut each wedge into 1-inch pieces.
Place the cayenne, paprika, garlic, olive oil and vinegar in a salad bowl. Add salt and pepper to taste, and whisk to combine. Add the oranges, parsley and olives. Toss gently to blend. Serve cold or at room temperature.