Name: Watercress, Jicama, and Orange Salad
Yield: Makes 8 Servings
Ingredients: 2 tablespoons orange juice; 1 tablespoon red wine vinegar; 1 tablespoon honey; 1/2 teaspoon crushed aniseed; 1/4 teaspoon cayenne pepper; 1/4 cup olive oil; 6 navel oranges; 4 cups matchstick-size strips peeled jicama (from about 2 1/2 pounds); 2 4-ounce jars sliced pimientos, drained; 1/4 cup chopped fresh cilantro; 2 large bunches watercress, thick stems trimmed

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