Jicama and Orange Salad with Citrus-Cumin Vinaigrette - No Cooking Recipe

MSL Cookbook Vol. 2; The New Classics

   Jicama and Orange Salad with Citrus-Cumin Vinaigrette - No Cooking Recipe           

• Yield Serves 4

Ingredients

• 2 oranges
• 1 jicama (about 1 1/2 pounds), peeled and julienned
• 3 ounces baby spinach, rinsed
•  Citrus-Cumin Vinaigrette **** SEE Below for recipe****
• 
  

Directions

1. Using a sharp knife, cut both ends off the oranges, and remove the peel and pith. Slice the peeled fruit crosswise into B-inch rounds, and remove any seeds. Transfer slices to a large bowl, and combine with jicama and spinach. Toss with the vinaigrette, and serve immediately.
   
   
   
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   Citrus-Cumin Vinaigrette

   Martha Stewart Living, April 2002

   Yield Makes 3/4 cup

   Ingredients

   • 1 teaspoon cumin seeds
   • 1/2 cup freshly squeezed orange juice
   • 2 tablespoons freshly squeezed lemon juice
   • 1 tablespoon extra-virgin olive oil
   • 1 tablespoon honey
   • 2 teaspoons Dijon mustard
   • Freshly ground pepper
   • Pinch of coarse salt

   Directions

   1. Toast cumin seeds in a small skillet over medium-high heat until fragrant, about 2 minutes. Remove from heat; cool slightly. Transfer to a spice grinder, and process until finely ground.
      
   2. Combine all ingredients in the jar of a blender; blend until smooth.