Jicama Orange Salad With Raspberry Vinaigrette Food

JICAMA-ORANGE SALAD

Steps:

• Peel and segment the oranges with a paring knife (see page 52). Squeeze the empty membranes over a large bowl to release the juices.
• Whisk the chili powder, salt and pepper to taste, the olive oil and lime juice into the orange juice. Toss in the orange segments and jicama. Before serving, add the scallions, cilantro and pomegranate seeds.

RASPBERRY VINAIGRETTE & ORANGE SALAD

Steps:

• Toss salad greens with next 3 ingredients in large bowl.
• Sprinkle with sesame seed.

ORANGE-JICAMA SALAD

Steps:

• Combine ingredients.
• Refrigerate 2 hours.

JICAMA AND ORANGE SALAD WITH CITRUS-CUMIN VINAIGRETTE

Steps:

• Using a sharp knife, cut both ends off the oranges, and remove the peel and pith. Slice the peeled fruit crosswise into 1/4-inch rounds, and remove any seeds. Transfer slices to a large bowl, and combine with jicama and spinach. Toss with the vinaigrette, and serve immediately.

JICAMA-ORANGE SALAD WITH CHIPOTLE VINAIGRETTE

Steps:

• Arrange individual leaves of romaine on salad plates as bed for salad.
• Remove rind and pith from oranges, and slice across to expose the sections; about 1/4" each slice.
• Remove seeds as necessary.
• Spread oranges over lettuce in a fan pattern, sprinkling with jicama, olives, and cilantro leaves (flat leaf parsley may be used if you prefer).
• 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.
• Add fruit juices and olive oil, whisking together well.
• Pour over salad and serve.

ENDIVE AND JíCAMA SALAD WITH ORANGE-PINE NUT VINAIGRETTE

Steps:

• Cut peel and white pith from oranges. Holding oranges over bowl to catch juice and using small sharp knife, cut between membranes to release segments; reserve 3 tablespoons juice.
• Blend 5 tablespoons pine nuts, oil, vinegar, orange peel and reserved 3 tablespoons orange juice in blender until smooth. Season dressing generously with salt and pepper.
• Combine endive, chilies, jicama, Gorgonzola, cilantro and orange segments in large bowl. Drizzle dressing over and toss to coat. Sprinkle salad with 3 tablespoons pine nuts and serve.

JICAMA SALAD WITH LIME VINAIGRETTE AND MINT CREAM

Steps:

• Using a knife or peeler, peel jicama. Cut off rounded edges to shape jicama into a solid square or rectangle. Slice 1/4 inch thick, then cut slices into 2-inch squares. Set aside in a bowl.
• Peel oranges with a knife and cut into segments, removing as much white pith as possible. Add to jicama (reserving a few segments for garnish) and refrigerate. This can be done up to 4 hours ahead.
• Make the mint cream: In a blender, combine pepitas, mint, oil, honey and lime juice. Blend at high speed until smooth. While blending, slowly add 1/2 cup cold water and blend until emulsified. Blend in sour cream and salt. Strain to remove any solids.
• When ready to serve, add pepitas, sunflower seeds and mint leaves to bowl (reserving a few leaves for garnish) with jicama and oranges. Whisk together lime juice, oil, salt and honey, then pour over salad and toss gently. Taste for salt and other seasonings, adding more as needed.
• Spoon 2 or 3 tablespoons of mint cream on each plate or bowl and swirl to cover bottom. Gently spoon salad mixture on top. Garnish with reserved orange segments and mint leaves, plus watermelon or pomegranate seeds and molasses, if using. Serve immediately.

JICAMA AND ORANGE SALAD

Steps:

• Slice 1 orange in half, and squeeze the juice from one half into a bowl. Add sherry vinegar, salt, and pepper; slowly whisk in oil.
• Cut away peel and pith of remaining 2 1/2 oranges. Slice oranges into 3/8-inch rounds, and use your hands to pull slices apart into bite-size pieces. Set aside in a large bowl.
• Cut jicama into 2-inch matchsticks. Add jicama and onions to orange pieces. Pour vinaigrette over; toss to combine.

JICAMA & ORANGE SALAD WITH RASPBERRY VINAIGRETTE

Steps:

• Toss salad greens with oranges and jicama in large bowl.
• Add dressing; mix lightly.
• Sprinkle with nuts.