- 4 quarts mixed salad greens
- 2 to 2 + ½ cups peeled and julienned jicama (1 large jicama)
- 4 medium oranges, peeled and sliced into 1/8-inch rounds
- Pickled Red Onions
- 2 tablespoons raspberry vinegar
- 3 tablespoons rice wine vinegar
- 1 tablespoon chopped yellow onion
- 1 tablespoon sugar
- 1 scant teaspoon dry mustard
- 1/3 teaspoon kosher salt
- 1/3 teaspoon worcestershire sauce
- dash Tabasco
- 3 tablespoons toasted sesame seeds (1 tablespoon in the dressing, 2 tablespoons for garnish)
- 1/3 cup canola oil
- 1/3 cup walnut oil
- For the vinaigrette: Combine all in a 2-cup glass measure. Blend till smooth with a hand-held stick blender. Makes one cup. For the salad: Place the greens in a bowl, pour about a half cup of dressing over, and mix gently with your hands. Divide among 8 salad plates. Sprinkle a crisscross bed of jicama on top. Arrange atop 4 overlapping rounds of orange, mound a small bundle on onions on top. Sprinkle the remaining sesame seeds over all. Serve immediately.
- For the vinaigrette: Combine all in a 2-cup glass measure. Blend till smooth with a hand-held stick blender. Makes one cup.
- For the salad: Place the greens in a bowl, pour about a half cup of dressing over, and mix gently with your hands. Divide among 8 salad plates. Sprinkle a crisscross bed of jicama on top. Arrange atop 4 overlapping rounds of orange, mound a small bundle on onions on top. Sprinkle the remaining sesame seeds over all. Serve immediately.