Ensalada de Jicama
I was initially interested in recreating this salad because I do not frequently use jicama. I was intrigued to discover what the combination of the jicama with fruit would produce. Alongside the wonderful flavor of jicama, I found that using orange juice as a dressing, highlighted the acidity of ripe fruit.
I served this salad over a bed of sorrel. If you are unfamiliar with sorrel, it's a small edible plant that comes is several different varieties. It is often found in farmers markets in early spring months. The best part about sorrel, is that it's very easy to grow. Sorrel has a lemon, tangy taste. Sorrel can be a nice addition to any salad such as this one. Serving it along side the jicama and the orange dressing was very refreshing, and it gave a nice contrast to the heat of the chili. If you are unable to find sorrel, you can substitute with arugula or spinach.
1 lb jicama, peeled and cut into 1 inch cubes
1/2 cup orange juice
Zest of 1 orange
1/4 teaspoon salt
1 red apple, cored and cut into 1 inch cubes
1/2 small cantaloupe, peeled, seeded and cut into 1 inch squares (optional)
3 mandarins, peeled, sectioned and cut in half
2 tablespoons cilantro, chopped
1 teaspoon chili powder or cayenne
Romaine lettuce, sorrel or arugula leaves
Yields: serving for 4
Prep Time: 1 hour 15 minutes
Cook Time: none
Place the jicama in a bowl.
Add the orange juice and sprinkle with salt.
Toss well, cover and let stand at home temperature for 1 hour.
Toss in the apples, cantaloupe and mandarins in the bowl with the jicama.
In a separate bowl, mix the cilantro with the orange zest and chili powder.
Add to the salad and toss.
Add more salt if needed.
Line a plate with whichever green you wish to use, top with the salad.