Red Onion and Orange Salad
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
- 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
- Springs of fresh mint, to garnish
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.
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.
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