Jicama, Orange and Fennel Salad

My first cookbook was Mollie Katzen’s Moosewood Cookbook. It was with this cookbook that I first learned to prepare real food. This is my paleo-friendly interpretation of her Jicama, Orange and Fennel Salad. (It was near-paleo in the first place.)

4 navel oranges

1 small jicama

1 small fennel bulb

a handful of baby spinach leaves

DRESSING:

4 Tbs. olive oil

2 Tbs. orange juice (or 1 tsp. frozen OJ concentrate)

1 tsp. lime juice

2 tsp. lemon juice

1 medium clove garlic, minced

½ tsp. Maldon salt

2 tsp. raw honey

 

Peel oranges, removing as much white pith as possible. Separate sections, set aside in small bowl. Peel jicama and cut into very thin slices about 1 ½ inches long. Slice fennel into very thin strips; including the feathery tops. In a small bowl, whisk together dressing ingredients until honey is dissolved. Recipe may be prepared ahead of time up to this point, each component to be refrigerated separately. To serve, arrange ingredients on an attractive platter, layering with baby spinach OR (my preferred method) just gently toss it all together with the dressing in a large bowl. This makes an excellent second course dish to be eaten in place of dessert. Fennel is a digestive aid, an added reason to serve this dish after the main course.