Blood Orange Salad with Jicama, Arugula, and Oil-Cured Olives

Name: Blood Orange Salad with Jicama, Arugula, and Oil-Cured Olives
Yield: Serves 8
Ingredients: 24 oil-cured black olives; 5 oz/140 g arugula or mâche (about 8 cups lightly packed); Freshly ground pepper; ½ tsp. kosher or fine sea salt; 8 blood oranges; ⅓ cup/45 g thinly sliced shallot; ⅛ tsp. Freshly ground pepper; 8 oz/225 g jicama, trimmed, peeled, and cut into matchsticks 2 in/5 cm long and ¼ in/6 mm thick; 1 tsp. granulated sugar; 1¼ tsp. kosher salt; 2 tbsp. finely minced fresh mint; 2 tsp. Dijon mustard; ¼ cup/60 ml. extra-virgin olive oil; ¼ cup/60 ml. fresh lemon juice

Preparation info

Serves
8

Difficulty
Medium

Appears in

Roots

By Diane Morgan

Published 2012

About

This minty citrus salad is a refreshing accompaniment to a wintertime dinner or buffet. Every component of the salad can be prepared and ready to serve well in advance. You can also make the dressing several hours or even a day ahead. Buy washed and ready-to-use arugula or mâche in 5-ounce/140-gram

Ingredients

Dinner
Vegan

Ingredients

Method