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Ingredients[]

  1. 1 lb romaine lettuce (about one medium head)
  2. 4 oranges
  3. 8 ounces jicama, peeled and cut into 1/4 inch cubes
  4. 8 black olives, pitted and sliced
  5. 1/2 ounce cilantro leaves (about 1/4 cup)
  6. 2 canned chipotle chilis, diced fine
  7. 1/2 teaspoon minced garlic
  8. 1/2 teaspoon salt
  9. 1/4 teaspoon freshly ground black pepper
  10. 1/2 fresh orange, juice of
  11. 1 fresh lime, juice of
  12. 1 tablespoon extra virgin olive oil

Directions[]

1. Arrange individual leaves of romaine on salad plates as bed for salad.

2. Remove rind and pith from oranges, and slice across to expose the sections; about 1/4" each slice.

3. Remove seeds as necessary.

4. Spread oranges over lettuce in a fan pattern, sprinkling with jicama, , and cilantro leaves (flat leaf parsley may be used if you prefer).

5. For the vinaigrette dressing, make a paste out of the chilies, salt, pepper, and garlic, by placing in a bowl and pressing with a flat mallet or other suitable utensil.

6. Add fruit juices and olive oil, whisking together well.

7. Pour over salad and serve.

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