Jicama~ Orange & Fennel Salad Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
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 tbsp: Olive oil,
2 tbsp: Orange juice,
2 tbsp: Balsamic vinegar,
2 tsp: Raspberry vinegar --,
Optional,
1 Clove: garlic, minced
1/2 tsp: Salt,
2 tsp: 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 1-1/2 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@woco.Ohio.Gov Date: Mon, 15 Jul 1996 14:00:51
~0400 (
Source from luhu.jp
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 1-1/2 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@woco.Ohio.Gov Date: Mon, 15 Jul 1996 14:00:51
~0400 (
Source from luhu.jp