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Receta Jicama, Orange And Fennel Salad
by Global Cookbook

Jicama, Orange And Fennel Salad
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Ingredientes

  • 4 x Navel oranges
  • 1 x Jicama -- size of an apple
  • 1 sm Fennel bulb -- 2" to 3" Diameter Arugula
  • 10 x Belgian endive leaves or possibly Handful fresh Spinach DRESSING
  • 4 Tbsp. Extra virgin olive oil
  • 2 Tbsp. Orange juice
  • 2 Tbsp. Balsamic vinegar
  • 2 tsp Raspberry vinegar -- Optional
  • 1 x Clove garlic -- chopped
  • 1/2 tsp Salt
  • 2 tsp Honey

Direcciones

  1. Cut off the ends of the oranges with a sharp serrated knife, then slice the peel from the sides. With a gentle sawing motion, cut along each membrane torelease the orange sections into a small bowl. Set aside.
  2. Peel the jicama, and cut into very thin slices about 1-1/2 inches long.
  3. Slice the fennel into very thin strips; include the feathery tops. Chop the arugula.
  4. In a small bowl, whisk together the dressing ingredients till the honey is dissolved. Chill everything till serving time.
  5. Assemble the salad on a small platter shortly before serving. First, put down a layer of endive or possibly spinach (a starburst pattern looks nice), then a layer of jicama slices. Drizzle on some of the dressing, then sprinkle on thefennel and arugula. Arrange orange sections on top, and spoon on a little moredressing. Garnish with some red onion slices if you like.