El Restaurante Mexicano
Summer 2002
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Jicama-Orange Salad with Chipotle Vinaigrette Makes 4 servings | |||
| The salad: | |||
| 1 | lg. bunch leaf spinach, stemmed, washed, and spun dry | ||
| 4 | fresh oranges (preferably navels) | ||
| 8 | oz. jicama, peeled and cut into 1/4-in. dice | ||
| 8 | black olives, cut in half lengthwise | ||
| 1/4 | c. fresh cilantro leaves, washed | ||
| Carpet four salad plates or a platter with spinach leaves. Cut the rind (both zest and pith) off each orange to expose the flesh. Cut each orange widthwise into 1/4-inch slices, removing any seeds with the tines of a fork. Arrange the slices over the spinach, leaving 1/2 inch of green showing at the edges. Sprinkle the salads with jicama, olives (rounded side up), and cilantro. | |||
Recipe from "High-Flavor, Low-Fat Mexican Cooking" by Steven Raichlen. Copyright © Steven Raichlen, 2000. Reprinted by arrangement with Viking Penguin, a division of Penguin Putnam, Inc.
The chipotle vinaigrette :
