| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Belgian |
Salads/dres, Southwester |
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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