SERVES: 4 to 6
TOTAL TIME: 20 minutes
WHY THIS RECIPE WORKS Oranges and lettuce greens are a classic salad combination that makes for a refreshing side dish all year long. Soft textured, mild-tasting Bibb lettuce is a perfect canvas for citrusy flavors, so we decided to create a version with more orange flavor than usual. We discovered two tricks to get us there: First, adding orange zest intensified the orange flavor of the vinaigrette, which also included honey and mustard. Second, cutting the oranges into sections, rather than the more usual route of slicing them into rounds, ensured that we got rid of the
bitter membranes and also that the sweet citrus pieces were more evenly and abundantly distributed throughout the salad. To complement the soft Bibb, jícama added its juicy crunch.
INGREDIENTS:
- 2 oranges, plus 2 teaspoons grated orange zest
- 2 tablespoons red wine vinegar
- 3 shallots, minced
- 1 tablespoon Dijon mustard
- 2 teaspoons honey
- Salt and pepper
- ¼ cup extra-virgin olive oil
- 2 heads Bibb lettuce (1 pound), leaves separated and torn into bite-size pieces (9 cups)
- 8 ounces jícama, peeled and sliced into ¼-inch matchsticks
INSTRUCTIONS:
- Cut away peel and pith from oranges. Holding fruit over bowl, use paring knife to slice between membranes to release segments; set aside.
- Whisk vinegar, shallots, mustard, honey, ½ teaspoon salt, ¼ teaspoon pepper, and orange zest together in medium bowl. While whisking constantly, slowly drizzle in oil until combined.
- Pour all but 2 tablespoons dressing over greens in large bowl and toss to coat. Add jícama to bowl with remaining dressing and toss to coat.
- Season with salt and pepper to taste.
- Divide dressed greens among individual plates, then top with jícama and orange segments. Serve immediately.
