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 chiles, diced fine
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 fresh oranges, juice of
1 fresh limes, juice of
1 tablespoon extra virgin olive oil
Directions:
Arrange individual leaves of romaine on salad plates as bed for salad.
Remove rind and pith from oranges, and slice across to expose the sections; about 1/4″ each slice.
Remove seeds as necessary.
Spread oranges over lettuce in a fan pattern, sprinkling with jicama, olives, and cilantro leaves (flat leaf parsley may be used if you prefer).
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.
Add fruit juices and olive oil, whisking together well.
Pour over salad and serve.
Servings: 4
Time preparation: 30 min.
Time total: 30 min.