0.0 – 0 reviews • Southwestern
| Level: |
Intermediate |
| Total: |
40 min |
| Prep: |
35 min |
| Cook: |
5 min |
| Yield: |
4 servings |
Ingredients
- 6 chayotes, sliced, grilled, and julienned
- 4 red peppers, julienned
- 2 red onions, julienned
- 2 large jicama, julienned
- 2 to 3 ounces mizuna or other bitter lettuce
- 3 ounces Orange Cilantro Dressing, recipe follows
- 6 oranges, halved and grilled
- 1 teaspoon minced fresh ginger
- 1 teaspoon minced shallot
- 2 teaspoons balsamic vinegar
- 1 tablespoon rice wine vinegar
- 1 tablespoon chopped cilantro
- Salt and pepper
Instructions
- Toss all the ingredients with the Orange Cilantro Dressing and serve.
- Juice the oranges through a strainer. Place about 1/2 cup of orange juice in a blender; add the ginger and shallot. Puree. After ginger and shallot are blended add the rest of the orange juice and blend again. Add the balsamic vinegar and rice wine vinegar. Taste and adjust the seasoning. Finish with cilantro just before you are ready to serve.
