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

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

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Nutritional Information

Amount per serving
  • Calories: 65
  • Calories from fat: 44%
  • Fat: 3.4g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.5g
  • Protein: 3.5g
  • Carbohydrate: 6.1g
  • Fiber: 2.3g
  • Cholesterol: 6mg
  • Iron: 1.2mg
  • Sodium: 292mg
  • Calcium: 54mg


  • 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


  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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Moorish-Style Salad with Cumin and Smoked Paprika (Ensalada Morisca) Recipe at a Glance
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