Moorish-Style Salad with Cumin and Smoked Paprika

Ingredients

DRESSING:
1 1/2 tablespoons minced fresh parsley
1 teaspoon chopped canned anchovy fillets
1/2 teaspoon cumin seeds
1/4 teaspoon Spanish smoked sweet paprika
3 garlic cloves, minced
3 tablespoons white wine vinegar
1 tablespoon extravirgin olive oil
SALAD:
6 cups torn escarole
2 cups halved cherry tomatoes
1/2 cup vertically sliced red onion

Preparation

To prepare dressing, combine first 5 ingredients in a mortar or small bowl; grind with a pestle until mixture forms a smooth paste. Add vinegar and oil; stir with a whisk.

To prepare salad, combine escarole, tomatoes, and onion in a large bowl. Add dressing; toss well.