Orange Salad With Smoked Paprika Vinaigrete Iced Onions And Cilantro Food

ORANGE SALAD SPANISH-STYLE

Steps:

• Arrange the oranges on a platter and top with onions, parsley, oregano, and chile pepper. Drizzle liberally with extra-virgin olive oil and season with paprika, salt and pepper.

ORANGE SALAD WITH SMOKED PAPRIKA VINAIGRETTE, ICED ONIONS AND CILANTRO

Steps:

• To make salad: 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 as directed below, then proceed with preparation of oranges: Cut off both ends of an orange, then stand it on a flat end and slice away the peel, including all of the white pith. Turn orange on its side and cut crosswise into ¼-inch slices; repeat with remaining oranges. Add orange slices to the bowl 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. Drain the onions and pat thoroughly dry with paper towels. Scatter onion over the oranges, then sprinkle with the cilantro. To make 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).

ORANGE SALAD

Steps:

• In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, cumin, paprika, curry, cinnamon and pepper; shake well. Place oranges and onion in a shallow bowl. Drizzle with dressing; toss gently to coat. Sprinkle with cilantro. Serve with a slotted spoon.

ROASTED CORN, SMOKED PAPRIKA AND LIME SALAD

Steps:

• Preheat oven to 400°F.
• Mix all ingredients, except cilantro, together in a large bowl.
• Spread ingredients onto a large cookie sheet in a thin layer.
• Roast for 10 to 12 minutes. If you are using frozen corn you will need to increase your roasting time by about 5 minutes.
• Remove from oven and let cool.
• Mix in the cilantro and adjust seasonings, if required.

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.

PAPRIKA EGG SALAD

Steps:

• Mix all together in a bowl to evenly mix.
• Chill until ready to serve.