ENSALADILLA TASCA

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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

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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