Watercress, Jicama, And Orange Salad Recipe - Cooking Index
Watercress, Jicama, And Orange Salad Recipe - Cooking Index
| 2 tablespoons | Orange juice | |
| 1 tablespoon | Red wine vinegar | |
| 1 tablespoon | Honey | |
| 1/2 teaspoon | Crushed aniseed | |
| 1/4 teaspoon | Cayenne pepper | |
| 1/4 cup | Olive oil | |
| 6 | Navel oranges | |
| 4 cups | Matchstick-size strips peeled jicama | |
| = (from abt 2 1/2 lbs) | ||
| 2 x | Sliced pimientos - (4 oz ea) - drained | |
| 1/4 cup | Chopped fresh cilantro | |
| 2 | Large bunche watercress - thick stems trimmed |
Whisk first 5 ingredients in small bowl to blend. Gradually whisk in oil. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewhisk before using.)
Remove peel and white pith from oranges. Working over large bowl to catch juices and using small sharp knife, cut oranges between membranes to release segments into bowl. Add jicama, pimientos, and cilantro. Add dressing and toss to coat. Season salad with salt and pepper.
Divide watercress among 8 plates. Top with orange salad and serve.
This recipe yields 8 servings.
Source:
Bon Appetit, December 2002
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