ORANGE SALAD WITH SMOKED PAPRIKA VINAIGRETTE, ICED ONIONS AND CILANTRO

ORANGE SALAD WITH SMOKED PAPRIKA VINAIGRETTE, ICED ONIONS AND CILANTRO image

Yield 6 servings

Number Of Ingredients 11

Salad
⅛ of a small red onion, sliced as thinly as possible
3 juicy oranges
2 tablespoons roughly chopped fresh cilantro
Vinaigrette
3 tablespoons fresh orange juice
1 tablespoon sherry vinegar
½ teaspoon granulated sugar
¼ teaspoon kosher salt
¾ teaspoon sweet or agridulce smoked paprika (see note)
¼ cup canola oil

Steps:

To make salad: Soak the onion slices in a small bowl of water with some ice cubes for at least 30 minutes and as long as 2 hours. Meanwhile, prepare vinaigrette as directed below, then proceed with preparation of oranges: Cut off both ends of an orange, then stand it on a flat end and slice away the peel, including all of the white pith. Turn orange on its side and cut crosswise into ¼-inch slices; repeat with remaining oranges. Add orange slices to the bowl of vinaigrette and gently toss to coat. Arrange the orange slices on a serving plate, overlapping them slightly. Pour any extra vinaigrette and juices from the bowl into a small pitcher for serving on the side. Drain the onions and pat thoroughly dry with paper towels. Scatter onion over the oranges, then sprinkle with the cilantro. To make vinaigrette: In a bowl that's big enough to hold the orange slices, whisk together the orange juice, sherry vinegar, sugar, salt and paprika until the sugar and salt are dissolved. Whisk in the oil a few drops at a time until dressing is creamy and emulsified. Taste and adjust seasoning as needed. Note: Spanish smoked paprika, also called pimenton de la Vera, comes in three varieties: sweet (dulce), medium-hot (agridulce) and hot (picante).