Orange-Parsley Salsa
By America's Test KitchenPublished on June 12, 2013
Time
20 minutes
Yield
Serves 2 (Makes about 1/2 cup)
Ingredients
¼ cup slivered almonds ¼ teaspoon ground cumin ¼ teaspoon ground coriander 1 orange ½ cup fresh parsley leaves, minced2 garlic cloves, minced2 teaspoons extra-virgin olive oil 1 teaspoon cider vinegar ¼ teaspoon kosher salt
Instructions
- Toast almonds in 10-inch skillet over medium-high heat until fragrant and golden brown, 5 to 6 minutes. Add cumin and coriander; continue to toast, stirring constantly, until fragrant, about 45 seconds. Immediately transfer to bowl.
- Cut away peel and pith from orange. Use paring knife to slice between membranes to release segments. Cut segments into 1/4-inch pieces. Stir orange pieces, parsley, garlic, oil, vinegar, and salt into almond mixture. Let stand for 30 minutes. Spoon over vegetables before serving.
Time
20 minutesYield
Serves 2 (Makes about 1/2 cup)Ingredients
¼ cup slivered almonds
¼ teaspoon ground cumin
¼ teaspoon ground coriander
1 orange
½ cup fresh parsley leaves, minced
2 garlic cloves, minced
2 teaspoons extra-virgin olive oil
1 teaspoon cider vinegar
¼ teaspoon kosher salt
Ingredients
¼ cup slivered almonds
¼ teaspoon ground cumin
¼ teaspoon ground coriander
1 orange
½ cup fresh parsley leaves, minced
2 garlic cloves, minced
2 teaspoons extra-virgin olive oil
1 teaspoon cider vinegar
¼ teaspoon kosher salt
Ingredients
¼ cup slivered almonds
¼ teaspoon ground cumin
¼ teaspoon ground coriander
1 orange
½ cup fresh parsley leaves, minced
2 garlic cloves, minced
2 teaspoons extra-virgin olive oil
1 teaspoon cider vinegar
¼ teaspoon kosher salt
Why This Recipe Works
In developing toppings for our Roasted Root Vegetables, we looked to bold flavor combinations that would complement the vegetables' inherent sweetness and also provide a contrasting texture.
Instructions
- Toast almonds in 10-inch skillet over medium-high heat until fragrant and golden brown, 5 to 6 minutes. Add cumin and coriander; continue to toast, stirring constantly, until fragrant, about 45 seconds. Immediately transfer to bowl.
- Cut away peel and pith from orange. Use paring knife to slice between membranes to release segments. Cut segments into 1/4-inch pieces. Stir orange pieces, parsley, garlic, oil, vinegar, and salt into almond mixture. Let stand for 30 minutes. Spoon over vegetables before serving.
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