ENSALADILLA TASCA

Ensaladilla Tasca image

SPANISH TAPAS RECIPE: This recipe is from an old newspaper clipping which said the recipe is from a tasca (tapas bar) in Madrid, Espana and is featured in many tapas bar throughout Spain.

Provided by Member 610488

Categories Oranges

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

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Ingredients

4 medium oranges, peeled
1 red onion, sliced thinly
2 tablespoons raspberry vinegar or 2 tablespoons tarragon vinegar
6 tablespoons olive oil
salt & freshly ground black pepper, to taste
4 tablespoons sultana raisins, soaked in hot water for 30 minutes and then drained
20 black olives, pitted and sliced into quarters
2 tablespoons sunflower seeds (sunflower seeds without shell)
2 tablespoons almonds, blanched and chopped fine
1 sprig fresh parsley (garnish)

Steps:

Remove the white pith from the oranges and cut the fruit crosswise into 1/4 inch slices. Arrange on a serving platter and scatter over the sliced red onion.
In a small bowl, whisk together the vinegar, olive oil, salt, and pepper. Spoon this dressing over the onion and oranges.
Sprinkle with the raisins, olives, sunflower seeds, and almonds. Garnish with parsley and serve chilled.

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