Orange, Jicama & Red Onion Salad with Ci
Source of Recipe
San Francisco Chronicle
Recipe Introduction
This is typical of the light lunch fare preferred in Hillaryland, as first lady Hillary Clinton's inner circle was known.
List of Ingredients
1/3 cup olive oil
1/3 cup orange juice
1/4 cup sherry vinegar
1/2 cup chopped fresh cilantro leaves
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
Hot sauce
Salt and freshly ground black pepper
4 large, seedless navel oranges
1 cup thinly sliced red onion
1 cup julienned peeled jicama
1 tablespoon finely diced seeded jalapeno pepper
1 cup loosely packed arugula leaves or baby spinach leavesRecipe
Serves 4
In a small bowl, stir together the oil, orange juice, vinegar, 1/4 cup of the cilantro, cumin, coriander and cinnamon until well incorporated. Season to taste with a few dashes of hot sauce, salt and pepper.
Peel the oranges and cut crosswise into 3/8-inch-thick slices.
In a large bowl, combine the onion, jicama, remaining 1/4 cup cilantro, jalapeno and arugula. Drizzle with the dressing and toss gently but thoroughly.
To serve, divide the orange slices among four salad plates, arranging them in a single layer. Top each portion with some salad and serve. For a buffet, replicate the presentation on a single, large platter, or put the oranges and salad in a bowl and toss together gently.
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