Best Ensalada Valenciana Recipes

VALENCIAN SALAD (ENSALADA VALENCIANA)

Valencian Salad (Ensalada Valenciana) image

Provided by Daisy Martinez

Time 30m

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 head romaine lettuce
2 navel oranges
1/4 cup white wine vinegar
1 tablespoon honey
1 teaspoon fresh thyme, chopped
3/4 cup olive oil
Kosher or fine sea salt and freshly ground black pepper
1 medium red onion, cut in 1/2, then into 1/4-inch slivers
1 cup kalamata, oil-cured, or Sicilian olives, pitted

Steps:

Discard any brown or wilted leaves from the romaine. Separate the head into individual leaves. Trim the thick center ribs from the romaine leaves, and tear the rest of the leaf into bite sized pieces. Wash and dry the lettuce, preferably in a salad spinner. The romaine may be cleaned up to a couple of hours before serving; refrigerate it in a serving bowl covered with a damp towel.
Cut the tops and bottoms off the oranges with a paring knife. Trim off the skin, removing as much of the white pith as possible. Remove the sections from between the membranes with a paring knife. Work over a medium bowl to catch any juice from the oranges. Set the orange segments aside in a small bowl.
Whisk the collected orange juice, vinegar, honey, and thyme together. Whisk in the olive oil in a thin stream until blended. Season with salt and pepper, to taste.
Toss the lettuce, onion and olives together with the dressing in a serving bowl. Scatter the orange segments over the salad and serve.

ENSALADA VALENCIANA

Ensalada Valenciana image

From "The Art of Spanish Cooking" by Betty Wason. For variation, you may add pimiento-stuffed olives, strips of bright pimiento or black olives.

Provided by FLKeysJen

Categories Greens

Time 1h4m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 oranges, peeled and thinly sliced
1 small onion, thinly sliced
4 tablespoons olive oil
2 tablespoons red wine vinegar
1/4 teaspoon salt
fresh ground black pepper
10 ounces salad greens or 1 head lettuce

Steps:

Marinate oranges and onion in olive oil, vinegar, salt and pepper for 15 minutes to one hour.
Add to salad greens and toss.

Nutrition Facts : Calories 169.2, Fat 13.7, SaturatedFat 1.9, Sodium 166.8, Carbohydrate 11.4, Fiber 2.8, Sugar 7.4, Protein 1.8

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