Moorish-Inspired Cumin and Paprika Green Salad
Ensalada al Estilo Moro
Ingredients
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 2 anchovy fillets finely chopped
- 1 large garlic clove finely chopped
- ¾ teaspoon ground cumin
- ½ teaspoon ground sweet paprika such as Spanish smoked
- Kosher or sea salt
- Freshly ground black pepper
- 4 teaspoons wine vinegar
- ¼ teaspoon Dijon mustard
- ¼ cup extra-virgin olive oil
- 4 cups mixed salad greens such as a blend of romaine or mesclun, washed, dried, and torn into bite-sized pieces
Instructions
- In a mortar or mini-processor, mash the parsley, anchovies, garlic, cumin, paprika, and a pinch each of salt and pepper.
- Add the vinegar and mustard, whisking to combine.
- Gradually whisk in the olive oil until the dressing is well emulsified.
- Season with additional salt if needed.
- Place the mixed salad greens in a large salad bowl.
- Pour the flavorful dressing over the greens and toss thoroughly to coat each leaf.
Notes & Wine Advice
Serve the salad at room temperature or refrigerate for at least 2 hours to allow the flavors to meld and serve it chilled.