1. Arrange individual leaves of romaine on salad plates as bed for salad. 2. Remove rind and pith from oranges, and slice across to expose the sections; about 1/4" each slice. 3. Remove seeds as necessary. 4. Spread oranges over lettuce in a fan pattern, sprinkling with jicama, , and cilantro leaves (flat leaf parsley may be used if you prefer). 5. For the vinaigrette dressing, make a paste out of the chilies, salt, pepper, and garlic, by placing in a bowl and pressing with a flat mallet or other suitable utensil. 6. Add fruit juices and olive oil, whisking together well.