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For those that are far enough on the carb ladder to eat these ingredients. Sounds good....be awhile before I can try it.
Featured in the December 1991 issue of Texas Monthly
Anaqua Grill's Orange-Jicama Salad
6 medium red onions, thinly sliced
2 cups water
2 tablespoons salt
3/4 cup olive oil
10 bay leaves
1 teaspoon dried marjoram
1 1/2 tablespoons dried oregano
1 teaspoon coarsely ground pepper
10 whole allspice berries
3/4 cup vinegar
2 navel oranges, peeled and sliced
1/2 cup peeled jicama matchsticks
2 bunches fresh watercress
Soak onion for 10 minutes in salted water, then drain. Heat oil in skillet over medium heat. Saute onion with spices. Remove from heat and stir in vinegar. Let cool. Combine orange and jicama, then add watercress. Top with onion rings.
Featured in the December 1991 issue of Texas Monthly
Anaqua Grill's Orange-Jicama Salad
6 medium red onions, thinly sliced
2 cups water
2 tablespoons salt
3/4 cup olive oil
10 bay leaves
1 teaspoon dried marjoram
1 1/2 tablespoons dried oregano
1 teaspoon coarsely ground pepper
10 whole allspice berries
3/4 cup vinegar
2 navel oranges, peeled and sliced
1/2 cup peeled jicama matchsticks
2 bunches fresh watercress
Soak onion for 10 minutes in salted water, then drain. Heat oil in skillet over medium heat. Saute onion with spices. Remove from heat and stir in vinegar. Let cool. Combine orange and jicama, then add watercress. Top with onion rings.
