Jicama-Orange Salad with Chipotle Vinaigrette

• 1 lb romaine lettuce (about one medium head)
• 4 oranges
• 8 ounces jicama, peeled and cut into 1/4 inch cubes
• 8 black olives, pitted and sliced
• 12 ounce cilantro leaf (about 1/4 cup)
• 2 canned chipotle chiles, diced fine
• 12 teaspoon minced garlic
• 12 teaspoon salt
• 14 teaspoon freshly ground black pepper
• 12 fresh orange, juice of
• 1 fresh lime, juice of
• 1 tablespoon extra virgin olive oil

1. Arrange individual leaves of romaine on salad plates as bed for salad.
2. Remove rind and pith from oranges, and slice across to expose the sections; about 1/4" each slice.
3. Remove seeds as necessary.
4. Spread oranges over lettuce in a fan pattern, sprinkling with jicama, olives, and cilantro leaves (flat leaf parsley may be used if you prefer).
5. For the vinaigrette dressing, make a paste out of the chilies, salt, pepper, and garlic, by placing in a bowl and pressing with a flat mallet or other suitable utensil.
6. Add fruit juices and olive oil, whisking together well.
7. Pour over salad and serve.

romaine lettuce, oranges, jicama, black olives, cilantro, chiles, garlic, salt, black pepper, fresh orange, fresh lime, extra virgin olive oil

Taken from www.food.com/recipe/jicama-orange-salad-with-chipotle-vinaigrette-25030 (may not work)