Jicama, orange and fennel salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Navel oranges | |
| 1 | Jicama -- size of an apple | |
| 1 | small | Fennel bulb -- 2\" to 3\" |
| Diameter | ||
| Arugula | ||
| 10 | Belgian endive leaves or | |
| Handful fresh | ||
| Spinach | ||
| DRESSING | ||
| 4 | tablespoons | Olive oil |
| 2 | tablespoons | Orange juice |
| 2 | tablespoons | Balsamic vinegar |
| 2 | teaspoons | Raspberry vinegar -- |
| Optional | ||
| 1 | Clove garlic -- minced | |
| ½ | teaspoon | Salt |
| 2 | teaspoons | Honey |
Directions
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.
Posted to MC-Recipe Digest V1 #156 Date: Mon, 15 Jul 1996 14:00:51 -0400 (EDT) From: HP_WALLS@...
Recipe By : Mollie Katzen/Moosewood Cookbook