Recipe By Chef Jim Coleman
Although this dish may seem like improbable combinations at first, it’s a great salad for winter offering bright vibrant flavors with lots of texture. Time to make sure you have your winter serving of sunshine.
For the dressing:
- 2 tablespoons rice wine vinegar
- 1 tablespoon honey
- Salt and pepper to taste
- 2 tablespoons chopped fresh cilantro leaves
- 5 tablespoons olive oil
For the salad:
- 2 oranges, peeled and sectioned
- 2 limes, peeled and sectioned
- 1 jicama (about 14 ounces), peeled and julienned (about 2/3 cups)
- 1 red onion, finely sliced
- 1 head of Boston lettuce (or other butterhead lettuce), washed and leaves, separated
- 6 kumquats, cut lengthwise into 4 quarters, or 1 additional small orange, sectioned
- 1. To prepare the dressing, place the vinegar, honey, salt, pepper and cilantro in a mixing bowl and slowly whisk in the olive oil in a steady stream.
- 2. To prepare the salad, add the orange and lime segments, jicama and red onion to the bowl containing the dressing and toss until completely coated. Evenly arrange the lettuce leaves on four serving plates and mound the dressed ingredients over the lettuce.
- 3. Spoon an additional 1 teaspoon of the dressing over the lettuce leaves and garnish the plate with the kumquats.