Orange Salad With Smoked Paprika Vinaigrete Iced Onions And Cilantro Recipes

SMOKED PAPRIKA VINAIGRETTE

Steps:

• Blend the red wine vinegar, honey, mustard, lime juice, pepper, salt, paprika, garlic, onion, oregano, and sugar together in a blender until thoroughly mixed. Drizzle the olive oil into the mixture while blending on low. Chill at least 1 hour before serving.

ONION ORANGE SALAD

Steps:

• In a small bowl, whisk the first 7 ingredients. On a serving platter or individual plates, arrange greens, oranges and onion. Drizzle with dressing. Sprinkle with cheese and almonds.

ORANGE SALAD WITH SMOKED PAPRIKA VINAIGRETE, ICED ONIONS AND CILANTRO

Steps:

• Salad: 1. Soak the onion slices in a small bowl of water with some ice cubes for at least 30 minutes and as long as 2 hours. Meanwhile, prepare vinaigrette, then proceed with preparation of oranges. 2. Cut off both ends of the orange, then stand it on a flat end and slice away the peel, including all of the pith. Turn orange on its side and cut crosswise into 1/4-inch slices; repeat with remaining oranges. 3. Add orange slices to the boal of vinaigrette and gently toss to coat. Arrange the orange slices on a serving plate, overlapping them slightly. Pour any extra vinaigrette and juices from the bowl into a small pitcher for serving on the side. 4. Drain the onions and pat thoroughly dry with paper towels. Scatter onion over the oranges, then sprinkle with the cilantro. Vinaigrette: In a bowl that's big enough to hold the orange slices, whisk together the orange juice, sherry vinegar, sugar, salt and paprika until the sugar and salt are dissolved. Whisk in the oil a few drops at a time until dressing is creamy and emulsified. Taste and adjust seasoning as needed. Note: Spanish smoked paprika, also called pimenton de la Vera, comes in three varieties: sweet (dulce), medium-hot (agridulce) and hot (picante).