120 minutes
A refreshing and vibrant salad featuring juicy oranges, mellowed red onions, and fresh cilantro, drizzled with a smoky paprika orange vinaigrette.
Red Onion, sliced paper-thin
each
Orange, juicy
each
Fresh Orange–Smoked Paprika Vinaigrette
cups
Fresh Cilantro, coarsely chopped or whole leaves
tablespoons
1. Soak Red Onion
Soak the paper-thin slices of red onion in ice water for at least 30 minutes, or up to 2 hours if you have the time. This step helps mellow out the pungent flavor of the onion.
2. Prepare Oranges
Using a sharp knife, cut off both ends of each orange. Carefully slice away the peel and all the white pith. Slice the oranges into rounds.
3. Toss Orange Slices with Vinaigrette
In a wide, shallow bowl, gently toss the orange slices with the Fresh Orange–Smoked Paprika Vinaigrette.
4. Arrange Salad
Arrange the dressed orange slices on a serving plate, overlapping them slightly. Drain the soaked onions and pat them dry. Scatter the onion slices over the oranges, then sprinkle with coarsely chopped fresh cilantro or whole cilantro leaves.
5. Refrigerate and Serve
For the best flavor, refrigerate the salad for up to 4 hours. Take it out at least 20 minutes before serving to allow the flavors to come to life.
. Add grilled chicken, shrimp, or tofu for a protein boost. . Swap out cilantro for another complementary herb like parsley or mint. . Incorporate a grain like quinoa or farro for added substance.
Incorporate blood oranges and tangelos for a deeper flavor and color contrast. Segmenting the fruit will add a beautiful visual appeal.
To make the salad more filling, add grilled shrimp, chicken, or tofu that's been marinated to match the dressing's flavor profile.
Replace the orange juice with lemon juice and the smoked paprika with fresh thyme. Add a teaspoon of Dijon mustard for a tangy kick.
. Replace cilantro with basil and add sliced olives and cherry tomatoes. . Introduce feta cheese for a tangy element. . Consider a lemon-oregano dressing with a touch of smoked paprika to maintain the smoky element.
Use freshly squeezed orange juice for the brightest flavor and a high-quality smoked paprika for that essential smokiness. Taste and adjust the seasoning as needed, with a touch of honey or agave to balance the acidity if required.
Choose a variety of citrus fruits for a range of flavors and colors. Blood oranges, navel oranges, grapefruits, and tangerines are all excellent choices. Look for firm, heavy fruits that indicate juiciness, and ensure they are at the peak of ripeness for the best flavor.
Dress the salad just before serving to prevent the greens and herbs from wilting, but let the dressing sit for a bit after mixing to allow the flavors to meld.
To create elegant citrus segments without the bitter pith, use a sharp knife to cut away the peel and white pith, then carefully slice between the membranes to release the segments. This technique, called supreming, will ensure your salad has a professional look and a pleasant texture.
Season the citrus segments lightly with salt before adding them to the salad to enhance the fruit's natural sweetness and flavors.
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