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Categories:Viewed: 31 - Published at: 5 years ago
Ingredients
- 2 navel oranges
- 1 small garlic clove, chopped fine
- 2 teaspoons soy sauce
- 1 tablespoon balsamic vinegar
- 1/4 cup extra-virgin olive oil
- 1 small head frisee (French curly endive)
- 1 small bunch watercress
- 3 ounces jicama (about 1/4 small)
Method
- With sharp knife cut peel and pith from oranges and cut sections free from membranes.
- Before discarding membranes squeeze out juice to total 1/4 cup for vinaigrette.
- In a small bowl whisk together orange juice, garlic, soy sauce, and vinegar.
- Add oil in a stream, whisking until emulsified, and season with salt and pepper.
- Vinaigrette may be made 1 day ahead and chilled, covered.
- Discard any dark green outer leaves from frisee.
- Wash and dry inner leaves and tear into bite-size pieces.
- Discard course stems from watercress and wash and dry remainder.
- Peel jicama and cut into 2-by 1/8-inch sticks (you should have about 1 cup).
- In a large sealable plastic bag combine orange sections, frisee, watercress, and jicama.
- Salad may be prepared up to this point 1 day ahead and chilled in plastic bag.
- Just before serving, add vinaigrette to plastic bag and shake to combine.
