JÍcama Salad With Oranges And Watercress 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.

ORANGE, JíCAMA, AND WATERCRESS SALAD

Steps:

• In small bowl, whisk together lime juice, zest, salt, and pepper. Gradually whisk in oil, whisking until mixture emulsifies.
• In medium bowl, toss together jícama and 1/4 cup vinaigrette, reserving remaining vinaigrette. Let marinate while preparing rest of ingredients.
• Using paring knife and working over large bowl to catch juice, remove peel and white pith from oranges, then cut between membranes to remove segments (discard membranes).
• To bowl with orange juice, add orange segments, jícama (including vinaigrette), and watercress. Toss well to combine. If desired, add additional vinaigrette, or reserve remainder for another use. Sprinkle with pumpkin seeds if using. Serve immediately.

WATERCRESS, AVOCADO AND ORANGE SALAD

Steps:

• Soak 1/4 thinly sliced red onion in cold water, about 10 minutes. Whisk 1/4 cup orange juice, the juice of 1 lime, 1 tablespoon honey, 2 teaspoons dijon mustard, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in 3 tablespoons olive oil. Drain the onion; toss with 2 bunches watercress, 2 sliced avocados, 2 segmented oranges and the dressing. Top with chopped toasted hazelnuts.

ORANGE JICAMA SALAD

Steps:

• Whisk together the orange and lime juices in a nonreactive bowl, and taste to make sure you like the mixture of the juices.
• If you feel it needs more lime, or more orange, adjust as necessary, and add salt and pepper to taste; set aside.
• Take your baby greens (or mesclun) and divide it among individual plates (recipe serves 6), and set aside.
• In a large bowl, gently toss the jicama, orange segments, and cilantro.
• Drizzle with the citrus juice mixture and toss gently to combine.
• Arrange the jicama mixture on top of the greens you have arranged on plates, and garnish your salad with red onion slices.
• Sprinkle very lightly with chili powder.
• ENJOY!

FRISéE AND WATERCRESS SALAD WITH JíCAMA AND ORANGES

Steps:

• With sharp knife cut peel and pith from oranges and cut sections free from membranes. Before discarding membranes squeeze out juice to total 1/4 cup for vinaigrette.
• In a small bowl whisk together orange juice, garlic, soy sauce, and vinegar. Add oil in a stream, whisking until emulsified, and season with salt and pepper. Vinaigrette may be made 1 day ahead and chilled, covered.
• Discard any dark green outer leaves from frisée. Wash and dry inner leaves and tear into bite-size pieces. Discard course stems from watercress and wash and dry remainder. Peel jícama and cut into 2-by 1/8-inch sticks (you should have about 1 cup).
• In a large sealable plastic bag combine orange sections, frisée, watercress, and jícama. Salad may be prepared up to this point 1 day ahead and chilled in plastic bag.
• Just before serving, add vinaigrette to plastic bag and shake to combine.

JICAMA, CITRUS AND WATERCRESS SALAD RECIPE - (5/5)

Steps:

• In a blender, combine the pomegranate juice, vinegar, agave nectar, mustard and lime zest. With the machine on, add the oil in a thin stream and blend until emulsified. Season the dressing with salt and pepper. Using a sharp knife, peel the grapefruit and oranges, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections. Add the jicama, watercress and pomegranate seeds to the bowl. Add the dressing, toss gently and serve right away.