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

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)

Ingredients

• 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

Preparation

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.

To prepare salad, combine escarole, tomatoes, and onion in a large bowl. Add dressing; toss well.

Nutritional Information

Calories:

65 (44% from fat)

Fat:

3.4g (sat 0.6g,mono 2.1g,poly 0.5g)

Protein:

3.5g

Carbohydrate:

6.1g

Fiber:

2.3g

Cholesterol:

6mg

Iron:

1.2mg

Sodium:

292mg

Calcium:

54mg