Watercress, Jicama, And Orange Salad

Recipe Ingredients

2 tablespoons	30ml	Orange juice
1 tablespoon	15ml	Red wine vinegar
1 tablespoon	15ml	Honey
1/2 teaspoon	2.5ml	Crushed aniseed
1/4 teaspoon	1.3ml	Cayenne pepper
1/4 cup	59ml	Olive oil
6		Navel oranges
4 cups	948ml	Matchstick-size strips peeled jicama
		= (from abt 2 1/2 lbs)
2		Sliced pimientos - (4 oz ea) - drained
1/4 cup	4g / 0.1oz	Chopped fresh cilantro
2		Large bunche watercress - thick stems trimmed

Recipe Instructions

Whisk first 5 ingredients in small bowl to blend. Gradually whisk in oil. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewhisk before using.)

Remove peel and white pith from oranges. Working over large bowl to catch juices and using small sharp knife, cut oranges between membranes to release segments into bowl. Add jicama, pimientos, and cilantro. Add dressing and toss to coat. Season salad with salt and pepper.

Divide watercress among 8 plates. Top with orange salad and serve.

This recipe yields 8 servings.

Source:
Bon Appetit, December 2002

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