Avocado, Citrus, Jicama, And Persimmon Salad

1 lb jicama
2 pink (or red grapefruits (2 lb. total))
2 oranges (1 3/4 lb. total)
2 firm-ripe avocados (1 1/4 lb. total)
1 red-leaf lettuce, (3/4 lb.) rinsed
and crisped
1/2 c thinly red onion, Sliced
Salt
Persimmon Dressing
6 T Hachiya persimmon pulp
1 T rice vinegar
1 t fresh sage leaves, Minced
1/2 t garlic, Minced
2 T mayonnaise
2 T citrus juice
1/4 c avocado (or salad oil)
Salt and pepper

1. Rinse and peel jicama, then cut into 1/8- by 2-inch sticks.

2. Cut off and discard peel and white membrane from grapefruits and oranges. Working over a bowl to catch juices, cut between inner membranes and fruit to free segments, dropping fruit into bowl.

3. Pit, peel, and thinly slice avocados.

4. Line a platter or salad plates with lettuce. With a slotted spoon, lift fruit from bowl; reserve 2 tablespoons juice for persimmon dressing and the rest for other uses. Arrange fruit, avocados, onion, and jicama on lettuce.

5. Spoon about 1/4 cup of dressing over salad. Offer remaining dressing and salt to add to taste.

Persimmon Dressing: 1. In a food processor or blender, whirl persimmon pulp, vinegar, sage, garlic, mayonnaise, and juice until smooth and blended.

2. With motor running, pour in oil.
Add salt and pepper to taste.

Makes: 3/4 cup; 6 servings

Baby Artichokes And Sausage Rigatoni

1 1/2 lb artichokes, (1 1/2 in. wide)
1 fennel. (3 1/2 in. wide)
1 lb mild (or hot italian
sausages ), casings removed
1 1/2 c onion, chopped
2 t fennel seed
1 t garlic, minced
1 c red bell pepper, thinly sliced
1/2 c dry white wine
1 c fat-skimmed chicken, or vegetable broth
1/2 c whipping cream
1 lb rigatoni pasta, Dried
1/2 c parmesan cheese, grated
salt

1. Break off and discard artichoke leaves down to the pale green, tender inner leaves. Cut off and discard thorny tips. Trim bottoms. Quarter artichokes (they will discolor). Trim out and discard fuzzy centers. Rinse and drain artichokes.

2. Trim and discard stems and any bruised portions from fennel. Rinse fennel and thinly slice crosswise.

3. In a 5- to 6-quart pan over medium-high heat, frequently stir sausages, breaking up meat with spoon, until brown, about 10 minutes.

4.
Add artichokes, fennel, onion, fennel seed, garlic, and bell pepper to pan.
Stir often until onion is limp, about 10 minutes.

5. Pour wine, broth, and cream into pan. Bring to a boil over high heat, then reduce heat and simmer, stirring occasionally, until artichokes are tender when pierced, about 10 minutes.

6. Meanwhile, cook pasta in 4 quarts boiling water until tender to bite, 10 to 12 minutes.

7. Drain pasta, put in a serving bowl, and top with artichoke sauce.

8. Offer cheese and salt to add to taste.