Jicama and Orange Salad with Citrus-Cumin Vinaigrette
Yield
Yield: 4 Servings
Ingredients
Citrus-Cumin Vinaigrette:
1 tsp cumin seeds
½ cup freshly squeezed orange juice
2 Tbsp freshly squeezed lime juice
1 Tbsp extra-virgin olive oil
1 Tbsp honey
2 tsp Dijon mustard
Freshly ground black pepper, to taste
Salt, to taste
Salad:
2 oranges
1 ½ pounds jicama, peeled and julienned
3-4 ounces baby spinach
Instructions
First prepare the vinaigrette. Toast cumin seeds in a small skillet over medium-high heat until fragrant, about 2 minutes. Remove from heat; cool slightly. Transfer to a spice grinder, and process until finely ground. (Alternatively, substitute with 1 tsp pre-ground cumin)
Combine all vinaigrette ingredients in the jar of a blender, blend until smooth. Set it aside until you are ready to dress the salad. If you have any extra vinaigrette, store in the refrigerator up to 3 days.
Using a sharp knife, cut both ends off the oranges, and remove the peel and pith. Slice the peeled fruit crosswise into ¼-inch rounds and remove any seeds. Transfer slices to a large bowl and combine with jicama and spinach. Toss with the vinaigrette and serve immediately.
Notes
Recipe borrowed from Martha Stewart Living Annual Recipes 2003.
