Orange Salad With Fresh Orange-Smoked Paprika Vinaigrette, Iced Onions & Cilantro Recipe

Name: Orange Salad With Fresh Orange-Smoked Paprika Vinaigrette, Iced Onions & Cilantro
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Orange Salad; 1/8 small red onion, sliced paper-thin; 3 juicy oranges (such as blood or Cara Cara); 2 tablespoons fresh cilantro leaves, roughly chopped; Fresh Orange-Smoked Paprika Vinaigrette; 1/2 teaspoon lightly packed finely grated orange zest; 3 tablespoons fresh orange juice; 2 tablespoons sherry vinegar; 1 teaspoon Spanish sweet smoked paprika; 1/2 teaspoon granulated sugar; 2 drops hot-pepper sauce, such as sriracha; Kosher salt; 1/2 cup extra-virgin olive oil

Servings: persons

Orange Salad
1/8 small red onion, sliced paper-thin
3 juicy oranges (such as blood or Cara Cara)
2 tablespoons fresh cilantro leaves, roughly chopped
Fresh Orange-Smoked Paprika Vinaigrette
1/2 teaspoon lightly packed finely grated orange zest
3 tablespoons fresh orange juice
2 tablespoons sherry vinegar
1 teaspoon Spanish sweet smoked paprika
1/2 teaspoon granulated sugar
2 drops hot-pepper sauce, such as sriracha
Kosher salt
1/2 cup extra-virgin olive oil

1
1. Make the salad: In a small bowl filled with ice water, soak the onions for at least 30 minutes or up to 2 hours.
2
2. Meanwhile, make the vinaigrette: In a small bowl, whisk the orange zest with the orange juice, sherry vinegar, paprika, sugar, hot-pepper sauce and 1/4 teaspoon salt until the sugar and salt are dissolved. Gradually whisk in the olive oil until the dressing is well blended. Season with additional salt to taste and set aside.
3
3. Working with one orange at a time, cut a slice off each end to reveal the flesh. Stand the orange on a flat end on a work surface. Using a sharp knife, slice away the peel, including all of the white pith, cutting from the top to the bottom and following the contour of the fruit. Turn the peeled orange on its side and cut crosswise into 1/4-inch rounds. Repeat with the remaining oranges.
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4. Re-whisk the vinaigrette and pour 1/2 cup into a wide, shallow bowl. (Reserve the remaining 1/4 cup vinaigrette for another use.) Add the orange slices and toss gently to coat. Arrange the oranges 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.
5
5. Drain the onion slices and pat thoroughly dry with paper towels. Scatter the onion over the oranges, then sprinkle with the cilantro before serving.

331

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Orange Salad, 1/8 small red onion, sliced paper-thin, 3 juicy oranges (such as blood or Cara Cara), 2 tablespoons fresh cilantro leaves, roughly chopped, and more.

Yes, Orange Salad With Fresh Orange-Smoked Paprika Vinaigrette, Iced Onions & Cilantro falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Orange Salad With Fresh Orange-Smoked Paprika Vinaigrette, Iced Onions & Cilantro

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