Moorish-Style Salad with Cumin and Smoked Paprika (Ensalada Morisca)

Moorish-Style Salad with Cumin and Smoked Paprika (Ensalada Morisca) Recipe
Becky Luigart-Stayner
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.

Yield:

6 servings (serving size: 1 1/3 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 65
Caloriesfromfat 44 %
Fat 3.4 g
Satfat 0.6 g
Monofat 2.1 g
Polyfat 0.5 g
Protein 3.5 g
Carbohydrate 6.1 g
Fiber 2.3 g
Cholesterol 6 mg
Iron 1.2 mg
Sodium 292 mg
Calcium 54 mg

Ingredients

Dressing:
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
Salad:
6 cups torn escarole
2 cups halved cherry tomatoes
1/2 cup vertically sliced red onion

Preparation

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.

To prepare salad, combine escarole, tomatoes, and onion in a large bowl. Add dressing; toss well.

Penelope Casas,

Cooking Light

July 2005
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