Orange-Jicama Salad with Butterhead Lettuce and Honey-Mustard Vinaigrette
By America's Test KitchenPublished on September 20, 2011
Time
15 minutes
Yield
Serves 4 to 6
Ingredients
2 tablespoons red wine vinegar 3 medium shallots, minced (about ¼ cup)1 tablespoon Dijon mustard 2 teaspoons honey 2 teaspoons grated orange zest ¼ cup olive oil Salt and ground black pepper 2 large heads butterhead lettuce, leaves separated, washed, dried, and torn into small pieces (about 9 cups firmly packed)8 ounces jícama, peeled and sliced into ¼-inch matchstick pieces2 large oranges, segmented
Before You Begin
Boston and Bibb lettuces are the most widely available varieties of butterhead lettuce. Either would work well in this salad.
Instructions
- Whisk vinegar, shallots, mustard, honey, and orange zest in medium bowl; whisk in oil. Season to taste with salt and pepper.
- Pour all but 2 tablespoons dressing over greens; toss to coat. Toss jícama in remaining dressing. Divide dressed greens among individual plates; arrange a portion of jícama and orange segments on greens. Serve immediately.
Time
15 minutesYield
Serves 4 to 6Ingredients
2 tablespoons red wine vinegar
3 medium shallots, minced (about ¼ cup)
1 tablespoon Dijon mustard
2 teaspoons honey
2 teaspoons grated orange zest
¼ cup olive oil
Salt and ground black pepper
2 large heads butterhead lettuce, leaves separated, washed, dried, and torn into small pieces (about 9 cups firmly packed)
8 ounces jícama, peeled and sliced into ¼-inch matchstick pieces
2 large oranges, segmented
Test Kitchen Techniques
Ingredients
2 tablespoons red wine vinegar
3 medium shallots, minced (about ¼ cup)
1 tablespoon Dijon mustard
2 teaspoons honey
2 teaspoons grated orange zest
¼ cup olive oil
Salt and ground black pepper
2 large heads butterhead lettuce, leaves separated, washed, dried, and torn into small pieces (about 9 cups firmly packed)
8 ounces jícama, peeled and sliced into ¼-inch matchstick pieces
2 large oranges, segmented
Test Kitchen Techniques
Ingredients
2 tablespoons red wine vinegar
3 medium shallots, minced (about ¼ cup)
1 tablespoon Dijon mustard
2 teaspoons honey
2 teaspoons grated orange zest
¼ cup olive oil
Salt and ground black pepper
2 large heads butterhead lettuce, leaves separated, washed, dried, and torn into small pieces (about 9 cups firmly packed)
8 ounces jícama, peeled and sliced into ¼-inch matchstick pieces
2 large oranges, segmented
Test Kitchen Techniques
Why This Recipe Works
Most orange salad recipes simply don't have enough orange flavor. We found two tricks that solve this problem: using orange zest to improve the orange flavor of the vinaigrette and cutting the oranges into sections, so they are more evenly and abundantly distributed throughout the salad.
Before You Begin
Boston and Bibb lettuces are the most widely available varieties of butterhead lettuce. Either would work well in this salad.
Instructions
- Whisk vinegar, shallots, mustard, honey, and orange zest in medium bowl; whisk in oil. Season to taste with salt and pepper.
- Pour all but 2 tablespoons dressing over greens; toss to coat. Toss jícama in remaining dressing. Divide dressed greens among individual plates; arrange a portion of jícama and orange segments on greens. Serve immediately.
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