A spring salad from twin chefs Lilly and Audrey Andrews.
- 1/4 cup olive oil
- 1 1⁄2 tablespoons white balsamic vinegar
- 1 tablespoon honey
- 1/4 teaspoon kosher salt
- 1/3 cup pistachio nuts, roughly chopped
- 6 navel or blood oranges
- 8 ounces jicama
Lilly and Audrey Andrews Cook - Home & Family
In a jar with a tight-fitting lid, combine olive oil, vinegar, honey, and salt. Cover and shake to mix well. Set aside.
Preheat oven to 325°. Spread nuts in a shallow pan. Bake for 8-10 minutes until lightly toasted, stirring occasionally. Set aside. Peel oranges, removing any white pith. Cut oranges crosswise into 1⁄4 -inch-thick slices. Peel jicama, then grate.
Arrange orange slices in a single layer on a large platter. Sprinkle grated jicama over orange slices. Sprinkle pistachios on top. Drizzle with vinaigrette and serve immediately.
Return to the Episode Guide >>
Check out more delicious recipes at the Home & Family Pinterest Page