Orange-Jicama Salad
Ingredients
- 2 oranges (3/4 cup prepared)
- 1.5 T fresh lime juice
- 1/8 t Dijon mustard
- 1/4 t ground cumin (toasted in a small dry skillet until fragrant, about 30 seconds)
- 1/8 t Salt (Table)
- 2 T vegetable oil
- 1/2 lb jicama (peeled and cut into 2" long matchsticks)
- 1/2 red bell pepper (cored, seeded, and cut into 1/8" wide strips)
- 1 jalapeno pepper (cored, seeded, and quartered lengthwise, then cut crosswise into 1/8" thick slices)
- 1/4 c fresh cilantro leaves (loosely packed, chopped coarse; use parsley if you don't like cilantro)
- 2 green onions (green parts sliced thin at an angle ("on the bias"))
Method
1. First prepare the oranges: cut a thin slice from the top and bottom of the orange, stand it on end, and slice away the rind and white pith. Cut the orange in half from end to end, remove the stringy pith, cut each half into three wedges, and cut crosswise into 1/4" pieces. You should have about 3/4 cup prepared oranges.
2. Place the oranges in a nonreactive mesh strainer set over a bowl; let stand to drain excess juice.
3. Whisk the lime juice, mustard, cumin, and salt in a large bowl until combined. Whisking constantly, gradually add the oil.
4. Toss the jicama and red bell pepper with a pinch of salt in a medium bowl until combined.
5. Combine all ingredients in the bowl with the dressing; toss well to combine. Divide among individual plates/bowls, drizzle with any dressing in the bowl, and serve immediately.
Notes
SJ Note 29 Mar 2012: This was quite gross. I did have to substitute water chestnuts for the jicama, but our main problem was the dressing flavor really. Really didn't like the taste of it.