Moorish-Style Salad with Cumin and Smoked Paprika (Ensalada Morisca) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Cumin is a Moorish legacy brought to Spain from North Africa. Prepare and refrigerate the dressing a day ahead. Toss with greens, onions, and tomatoes just before serving. Ingredients:
1 1/2 tablespoons minced fresh parsley |
1 teaspoon chopped canned anchovy fillets |
1/2 teaspoon cumin seeds |
1/4 teaspoon spanish smoked sweet paprika |
3 garlic cloves, minced |
3 tablespoons white wine vinegar |
1 tablespoon extravirgin olive oil |
6 cups torn escarole |
2 cups halved cherry tomatoes |
1/2 cup vertically sliced red onion |
Directions:
1. To prepare dressing, combine first 5 ingredients in a mortar or small bowl; grind with a pestle until mixture forms a smooth paste. Add vinegar and oil; stir with a whisk.
2. To prepare salad, combine escarole, tomatoes, and onion in a large bowl. Add dressing; toss well.
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