Orange-Jicama Salad with Butterhead Lettuce and Honey-Mustard Vinaigrette | America's Test Kitchen

Name: Orange-Jicama Salad with Butterhead Lettuce and Honey-Mustard Vinaigrette | America's Test Kitchen
Ingredients: 2 tablespoons red wine vinegar; 3 medium shallots , minced (about 1/4 cup); 1 tablespoon Dijon mustard; 2 teaspoons honey; 2 teaspoons grated orange zest; 1/4 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 1/4-inch matchstick pieces; 2 large oranges , segmented

www.americastestkitchen.com

Most salads made with oranges simply don't have enough orange flavor. We found two tricks that solve this problem.

View Original

Share this recipe:

Ingredients

2 tablespoons red wine vinegar
3 medium shallots , minced (about 1/4 cup)
1 tablespoon Dijon mustard
2 teaspoons honey
2 teaspoons grated orange zest
1/4 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 1/4-inch matchstick pieces
2 large oranges , segmented