Watercress Salad with Jicama and Orange (or mango)

(8 Servings)
2 tbsp orange juice
1 tbsp lime juice
1 tbsp red wine vinegar
1 tbsp honey
1/2 tsp crushed aniseed
1/4 tsp cayenne pepper (or 2 dashes of Tabasco)
1/4 cup olive oil

6 navel oranges
1 diced mango
4 cups matchstick-size strips peeled jicama (from about 2 1/2 pounds)
2 4-ounce jars sliced pimentos, drained
1/4 cup chopped fresh cilantro (can add basil and mint too)

2 large bunches watercress, thick stems trimmed
1/3 thinly sliced red cabbage
Sesame seeds
Chopped pecans 

Whisk first 6 ingredients in small bowl to blend. Gradually whisk in oil. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Re-whisk before using.)

Remove peel and white pith from oranges. Working over large bowl to catch juices and using small sharp knife, cut oranges between membranes to release segments into bowl. Dice mangos into cubes. Add jicama, pimentos, and cilantro. Add dressing and toss to coat. Season salad with salt and pepper to taste.

Divide watercress among 8 plates. Top with orange salad and serve topped with toasted sesame seeds and pecans.


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