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Jicama and Blood Orange Salad There are many variations on this refreshing and crunchy salad pairing the mildness of jicama with your favorite tropical fruit and sometimes dried hot chiles. It makes an interesting brunch accompaniment and looks great served in frosty stemmed glasses. It could also be an unusual chopped salsa to serve under filets of grilled fish. Serves 4 1 medium jicama (about 3/4 pound) 3 blood oranges 1 papaya or mango, or a small piece of pineapple, cut into 1/2-inch cubes 1 small red onion, thinly sliced 1 teaspoon salt 1/4 to 1/2 dried habañero chile, stemmed, seeded, and finely chopped to a powder, or cayenne pepper to taste (optional) 3 tablespoons extra virgin olive oil Juice of 1 lime 1 bunch cilantro, leaves only 1 bunch mint, leaves only Peel jicama, including the fibrous layer just beneath the skin. Thinly slice the flesh and then cut into 2-inch strips. Place in a bowl. Peel oranges and cut into supremes by trimming between the membranes to remove the sections, working over the bowl with the jicama to catch the juices. Add remaining ingredients to the bowl and toss gently. Chill 2 hours and serve. |
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