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–+ servings

Moorish-Inspired Cumin and Paprika Green Salad

Ensalada al Estilo Moro
Couverts4
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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.
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Course; Salad / Vegetables
Cuisine; European / Spain