Serves 8
Vinaigrette
1/3 cup rice wine vinegar
1 tablespoon egg (both yolk and whites)
3 tablespoons sugar
1/2 teaspoon kosher salt
1/8 teaspoon ground red chile pepper
1/2 teaspoon orange zest
1/3 cup canola oil
1/3 cup walnut oil
1 tablespoon chopped fresh mint leaves
Salad
4 quarts mixed salad greens (red leaf lettuce, butter lettuce and spinach)
4 cups jicama, peeled and julienned
4 cups diced fresh pineapple, cut into 1/2-inch cubes
3 cups diced Hass avocado, dressed with 2 tablespoons vinaigrette
1/2 cup seeded and finely minced jalapeño peppers
|  | Photo by Werner Segarra
| | | 1. To prepare vinaigrette, combine all ingredients and blend in a food processor or blender until smooth.
2. Toss salad greens with 1/2 cup dressing and divide among 8 plates.
Scatter jicama over the greens and distribute some of the pineapple
among the jicama strips. Place a small mound of vinaigrette-coated
avocado on top, then add a sprinkle of jalapeño pepper. Serve
immediately. |
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