Orange-Jicama Salad with Butterhead Lettuce and Honey-Mustard Vinaigrette

Name: Orange-Jicama Salad with Butterhead Lettuce and Honey-Mustard Vinaigrette
Yield: Serves 4 to 6
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

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Appears in Cook's Illustrated January/February 2000

SERVES4 to 6

TIME15 minutes

WHY THIS RECIPE WORKS

Most orange salad recipes simply don't have enough orange flavor. We found two tricks that solve this problem: using orange zest to improve the orange flavor of the vinaigrette and cutting the oranges into sections, so they are more evenly ...

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