This ensalada, or salad, is typically served in southern Spain in the area of Andalucia. I am enjoying a bumper crop of Louisiana satsumas this year so I was looking for creative ways to serve my sweet and juicy satsumas and incorporate them into a dinner menu which included seafood paella. Perfect choice! The bright burst of colors and the contrast of the sweet satsumas with the smoky roasted peppers and salty olives were the perfect accompaniment to the paella and would also work well with grilled fish.
Roasted Red Pepper and Satsuma Ensalada
Published on December 5, 2019 | By surleplat |
- Prep Time
- Cook Time
- 4 red peppers, roasted, peeled, and sliced into thin strips
- 1/2 red onion, sliced thinly (I used pickled red onion slices)
- 4-5 satsumas or 3 oranges, peeled and broken into segments
- 12 cherry tomatoes, halved
- 1/2 cup of green olives, pitted
- 1 tsp cumin seeds. toasted
- 2 garlic cloves roughly chopped
- 1/2 tsp of salt
- 1/4 cup olive oil
- juice of one lemon
- 1 TBSP chopped parsley
- 2 cups of mixed salad greens
- Roast the red peppers. When cool, peel and cut into thin strips. Place red pepper strips, red onion, citrus segments, and tomatoes into a salad bowl.
- Roast the cumin seeds in a small heavy skillet for 5-6 minutes stirring until lightly toasted. Crush the roasted cumin seeds in either a small food mill or in a mortar with a pestle. Add garlic and salt and crush or pound together until a paste is formed. It will be chunky.
- At this point you may want to transfer the cumin garlic paste into another small bowl to make the dressing for the salad. Add the lemon juice and then the olive oil in a steady stream.
- Toss the pepper, tomatoes, and fruit mixture with most of the dressing. Reserve 1-2 TBSP of the dressing. Add olives. Refrigerate the salad for at least an hour to allow flavors to steep.
- When you are ready to serve the ensalada, place the mixed greens in a bowl and toss with the reaming dressing. Divide the lettuce evenly among 6 plates. Then top with the pepper, tomato, citrus and olive mixture. Garnish with chopped parsley.
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