Blood Orange, Jicama and Caramelized Onion Salad

This is a new one for us but thought you would like it as well.

•  1 garlic clove, cut in half lengthwise
• 2 large blood oranges
• 1 Jicama (1 lb.) peeled and julienned
• 1 lb. Vidalia onions, peeled
• 2 tbsp. olive oil
• pinch of salt
• 1 cup flat leaf parsley, leaves cut in half
• 2 tbsp. fresh lime juice
• 1 tsp. balsamic vinegar

Heat broiler. Rub a medium size bowl with the garlic and discard. Remove the peel and pitch from the oranges.

Reserving the orange juice, cut the oranges into quarters, then each cut each quarter crosswise into thin triangles. Put the oranges, juice and julienned jicama in the bowl and set aside.

Slice the onions crosswise into 1/4 inch thick rounds, keeping them in tact. Brush each one with the olive oil (both sides) and arrange on a parchment lined baking sheet. Broil the onions about 5 minutes, remove from the oven and turn them over and then return to the oven to broil for another 5 minutes.  Separate the rings and add to the salad bowl.

Add the parsley leaves, lime juice, vinegar to taste and add the remaining olive oil and toss to completely cover all the leaves.

Serve with a warm dinner roll and this will suit either a beef or fish entrée.