Yield: 4 Servings
Measure | Ingredient |
---|---|
4 \N | Navel oranges |
1 \N | Jicama -- size of an apple |
1 small | Fennel bulb -- 2\" to 3\" |
\N \N | Diameter |
\N \N | Arugula |
10 \N | Belgian endive leaves or |
\N \N | Handful fresh |
\N \N | Spinach |
\N \N | DRESSING |
4 tablespoons | Olive oil |
2 tablespoons | Orange juice |
2 tablespoons | Balsamic vinegar |
2 teaspoons | Raspberry vinegar -- |
\N \N | Optional |
1 \N | Clove garlic -- minced |
½ teaspoon | Salt |
2 teaspoons | Honey |
Cut off the ends of the oranges with a sharp serrated knife, then slice the peel from the sides. With a gentle sawing motion, cut along each membrane to release the orange sections into a small bowl. Set aside.
Peel the jicama, and cut into very thin slices about 1-½ inches long. Slice the fennel into very thin strips; include the feathery tops. Chop the arugula.
In a small bowl, whisk together the dressing ingredients until the honey is dissolved. Refrigerate everything until serving time.
Assemble the salad on a small platter shortly before serving. First, put down a layer of endive or spinach (a starburst pattern looks nice), then a layer of jicama slices. Drizzle on some of the dressing, then sprinkle on the fennel and arugula. Arrange orange sections on top, and spoon on a little more dressing. Garnish with some red onion slices if desired.
Recipe By : Mollie Katzen/Moosewood Cookbook From: Hp_walls@... Date: Mon, 15 Jul 1996 14:00:51 ~0400 (