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

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