Internet Recipe
from

Return to Salads Page

Jicama-Orange Salad with Jalapeno Dressing

A modern salad using classic Mexican ingredients

 

2 large jalapeno peppers, tops, seeds removed, finely minced
1 small red onion,cut into thin wedges
3 medium navel oranges
3 tablespoons cilanto, minced
1 tablespoon olive oil
Salt
1/4 teaspoon cumin
Freshly ground black pepper
1 small bunch watercress, large stems removed
1/2 of a small jicama, peeled and cut into 1/4 inch thick sticks

Place onion wedges in a medium bowl.

Using a sharp knife, peel the oranges, removing all the bitter white pith. Working over a small bowl to catch the juice, cut in between the membranes to release the orange sections. Add the orange sections to the onion wedges. Squeeze the orange membranes in the small bowl to extract all the juice. You should have about 3 tablespoons of orange juice.

To make the dressing, add the jalapeno to the orange juice along with the cilantro, olive oil, 1/2 teaspoon salt, the cumin and 1/4 teaspoon pepper. .

To assemble the salad, arrange the watercress on individual plates. Add the jimaca sticks to the onions and oranges. Whisk the dressing and pour over the orange, onion and jimacas. Toss lightly and season with salt and pepper.

Mound the salad on the watercress. Serves 4

Return to Salads Page