Frisee and Watercress Salad with Jicama and Oranges

1. 1

   With sharp knife cut peel and pith from oranges and cut sections free from membranes.

2. 2

   Before discarding membranes squeeze out juice to total 1/4 cup for vinaigrette.

3. 3

   In a small bowl whisk together orange juice, garlic, soy sauce, and vinegar.

4. 4

   Add oil in a stream, whisking until emulsified, and season with salt and pepper.

5. 5

   Vinaigrette may be made 1 day ahead and chilled, covered.

6. 6

   Discard any dark green outer leaves from frisee.

7. 7

   Wash and dry inner leaves and tear into bite-size pieces.

8. 8

   Discard course stems from watercress and wash and dry remainder.

9. 9

   Peel jicama and cut into 2-by 1/8-inch sticks (you should have about 1 cup).

10. 10

    In a large sealable plastic bag combine orange sections, frisee, watercress, and jicama.

11. 11

    Salad may be prepared up to this point 1 day ahead and chilled in plastic bag.

12. 12

    Just before serving, add vinaigrette to plastic bag and shake to combine.

* Per serving · 4 servings · Values may vary.

No additional tips available.