Jicama, Orange and Fennel Salad

Categories: Salads/dres | Southwester

Serves: 4 Servings

Ingredients:

4 Navel oranges
1 Jicama -- size of an apple
1 sm Fennel bulb -- 2" to 3"
Diameter
Arugula
10 Belgian endive leaves or
Handful fresh
Spinach
DRESSING
4 tb Olive oil
2 tb Orange juice
2 tb Balsamic vinegar
2 ts Raspberry vinegar --
Optional
1 Clove garlic -- minced
1/2 ts Salt
2 ts Honey

Instructions:
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.

Posted to MC-Recipe Digest V1 #156

Date: Mon, 15 Jul 1996 14:00:51 -0400 (EDT)

From: HP_WALLS@WOCO.OHIO.GOV

Recipe By : Mollie Katzen/Moosewood Cookbook

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