This popular and colorful salad lends a festive note to any tapas table, and is featured in many tapas bar throughout Spain. Some versions omit the red onion, or replace the raspberry vinegar with lemon juice. No matter which variation is served, however, this salad is tangy and refreshing on a hot summer day, and should always be served chilled.
- Serves 4
- 15 minutes preparation
- Difficulty: easy
INgredients
- 4 ripe medium oranges, peeled
- 1 small red onion, sliced fine
- 2 tablespoons raspberry vinegar
- 6 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- 4 tablespoons golden raisins, covered for 20 minutes in hot water, then drained
- 20 black olives, pitted
- 2 tablespoons sunflower seeds
- 2 tablespoons almonds, blanched and chopped fine
- Springs of fresh mint, to garnish
Preparation
Remove the white pith from the oranges and cut the fruit crosswise into 1/4 inch slices.
Arrange on a serving platter and scatter over the sliced red onion.
In a small bowl, whisk together the vinegar, olive oil, salt, and pepper.
Spoon this dressing over the onion and oranges.
Sprinkle with the raisins, olives, sunflower seeds, and almonds.
Garnish with mint springs and serve chilled.
See ALSO...
Andalusia recipes: The Romans taught the Andalusians how to cultivate wheat and vines and used the fish from the seas to produce the best "garum" in the empire. The Arabs taught the Andalusians how to grow fruit and vegetables. They used irrigation systems and improved the cultivation of olive trees and the production of oil. Furthermore, the Greeks, Phoenicians, Carthaginians and Visigoths left their mark on the art, science, culture and gastronomy of Andalusia.