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JICAMA and ORANGE SALAD with ORANGE SESAME VINAIGRETTE

The Earthbound Cook
by Myra Goodman

The red, green, and orange colors of this salad are eye-catching, and the jicama adds a succulent crunch. The Orange-Sesame Vinaigrette, with its blend of citrus and Asian flavors balanced with just a hint of sweetness, brings all the components into perfect harmony.
Serves 4 to 6 as a side salad

INGREDIENTS

• 2 medium oranges
• 1 small jicama (8 ounces) peeled and cut into 1-lnch-long matchsticks (1 cup)
• 1/4 cup thinly sliced red onion
• 3 cups (about 2½ ounces) baby spinach, rinsed and dried if not prewashed
• 3 cups rinsed, dried, torn red-leaf lettuce leaves (bite-size pieces)
• About 1/2 cup Orange-Sesame Vinaigrette (recipe below)
• 2 tablespoons sesame seeds, toasted

DIRECTIONS

1. Using a sharp knife, cut the peel and white pith from the oranges. Working over a mixing bowl, cut on either side of each membrane, releasing the orange segments into the bowl. Remove any seeds, and cut the orange segments in half.

2. Place the orange segments, jicama, red onion, spinach, and lettuce in a large salad bowl and toss to combine. Add 1/4 cup of the Orange-Sesame Vinaigrette and toss lightly to coat the salad. Taste to see if more dressing is needed. Sprinkle with the sesame seeds and serve immediately.

ORANGE SESAME VINAIGRETTE

The classic trinity of Asian ingredients—soy sauce, sesame oil, and rice vinegar—gets a boost from fresh orange juice, which adds a hint of sweetness and a bright note to this tasty vinaigrette. It can also do double duty as a quick marinade for shrimp or fish.
Makes about 3/4 cup

• 3 tablespoons canola oil
• 3 tablespoons toasted sesame oil
• 3 tablespoons soy sauce
• 2 tablespoons fresh orange juice
• 2 tablespoons unseasoned rice vinegar
• 1 teaspoon finely grated peeled fresh ginger
• 1 teaspoon honey
• Salt and freshly ground black pepper, to taste

Combine the canola oil, sesame oil, soy sauce, orange juice, vinegar, ginger, and honey in a glass jar and seal the lid tightly. Shake vigorously to combine. Taste the dressing, and season with salt and pepper if desired. (The vinaigrette can be refrigerated, covered, for up to 2 weeks. Let it return to room temperature and shake well before using.)