Ensaladilla Tasca

Name: Ensaladilla Tasca
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)

10 ingredients

3 steps

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)

Directions

1

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.
2

In a small bowl, whisk together the vinegar, olive oil, salt, and pepper. Spoon this dressing over the onion and oranges.
3

Sprinkle with the raisins, olives, sunflower seeds, and almonds. Garnish with parsley and serve chilled.