Jicama~ orange & fennel salad

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 (

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