Ingredients[]
- 1 lb romaine lettuce (about one medium head)
- 4 oranges
- 8 ounces jicama, peeled and cut into 1/4 inch cubes
- 8 black olives, pitted and sliced
- 1/2 ounce cilantro leaves (about 1/4 cup)
- 2 canned chipotle chilis, diced fine
- 1/2 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 fresh orange, juice of
- 1 fresh lime, juice of
- 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.