Spanish Citrus Salad Recipes

SPANISH ORANGE & OLIVE SALAD

Steps:

• Start by preparing and marinating the leeks. Trim the root end and the rough green leaves from the leek. Thinly slice the white and light green parts into rounds. Submerge in a bowl of cold water and agitate the leeks to loosen the grit.
• Remove the leeks from the bowl of water, allowing the sand and dirt to remain at the bottom of the bowl. Combine the leeks with 1 tbsp white wine vinegar, 1/4 tsp kosher salt, and 1 tbsp water. Stir to combine.
• Let the leeks marinate for 15 minutes, tossing occasionally. While the leeks marinate, prep the rest of the salad
• Segment the oranges and slice them into rounds. Half the olives and set aside.
• Combine the oranges, olives, and 3 tbsp of the marinated leeks in a medium sized bowl. Add 4 tsp of the leek marinade and olive oil to the bowl and toss gently.
• Add a spoonful of the oranges, olives, and leeks to a large serving platter or individual salad bowls. Sprinkle with a small pinch of flaky sea salt, sumac, a squeeze of lemon juice, and the marcona almonds
• Serve very soon after plating. It's best when the ingredients aren't completely cold.

ORANGE SALAD SPANISH-STYLE

Steps:

• Arrange the oranges on a platter and top with onions, parsley, oregano, and chile pepper. Drizzle liberally with extra-virgin olive oil and season with paprika, salt and pepper.

SPANISH LEMON SALAD (ENSALADA DE LIMóN)

Steps:

• Layer lemon and oranges in a bowl. Place crushed garlic and chorizo on top of fruit.
• Fry the two eggs, leaving the yolk soft and place on top of the oranges and the chorizo.
• Drizzle olive oil and add salt to taste.
• Before you eat, you can cut up everything in the bowl, so that the yolk mixes with the citric juice to make up the dressing.
• Drizzle red wine on the salad. Serve at room temperature.

CITRUS SPINACH SALAD

Steps:

• Toss spinach, onion, oranges and pine nuts together.
• Whisk together all dressing ingredients.
• Pour over salad and serve.

COLORFUL CITRUS SPANISH SALAD

Steps:

• In a bowl whisk together orange juice, lemon juice, olive oil, honey, cinnamon and cayenne. Add salt and pepper to taste.
• Pour in to a shakeable container and let dressing sit at least 20minutes before serving.
• In large serving bowl, lay out arugula on bottom of plate in single layer.
• Next layer, add oranges.
• Next layer, radishes.
• Top dish with the olives.
• Before serving add some of the dressing to top of bowl and toss salad. Serve salad and pass extra dressing to please.