Difference between revisions of "Jicama-Orange Salad"

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==Description==
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Jicama-Orange Salad <ref>{{cite book|last=Poore|first=Marge |title=365 Easy Mexican Recipes |year=1993|publisher=HarperCollins Publishers, Inc.|isbn=0-06-016963-X|pages=67}}</ref> <ref>{{cite book|last=Castro|first=Lourdes |title=Simply Mexican |year=2009|publisher=Ten Speed Press|isbn=978-1-58008-952-4|pages=25}}</ref> this is a crunchy, tangy, refreshing complement to any Mexican dish.
  
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==Ingredients==
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*1 small jicama, about 3/4 pound, peeled and cut into 1/4 x 1.5 inch strips
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*1 medium cucumber, peeled and thinly sliced
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*1 small red onion, halved and thinly sliced
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*3 navel oranges, peeled and cut into bite sized pieces
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*1 head of romaine lettuce, shredded
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*1/4 cup vegetable oil
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*3 tbsp unseasoned rice vinegar
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*1/2 tsp salt
  
== Ingredients ==
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==Procedures==
 
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# Include jicama, cucumber, red onion, oranges and lettuce in a bowl.
# 1&nbsp;lb [[romaine lettuce]] (about one medium head)
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# Gently toss together.
# 4 [[oranges]]
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# Combine oil, vinegar and salt.
# 8 ounces [[jícama|jicama]], peeled and cut into 1/4&nbsp;inch cubes
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# Splash dressing over salad evenly.
# 8 [[black olive]]s, pitted and sliced
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# Toss and serve.
# 1/2 ounce [[cilantro]] leaves (about 1/4 cup)
 
# 2 canned chipotle chilis, diced fine
 
# 1/2 teaspoon minced [[garlic]]
 
# 1/2 teaspoon [[salt]]
 
# 1/4 teaspoon freshly ground [[black pepper]]
 
# 1/2 fresh [[orange]], juice of
 
# 1 fresh [[lime]], juice of
 
# 1 tablespoon extra virgin [[olive oil]]
 
 
 
== Procedures ==
 
 
 
 
 
1. Arrange individual leaves of romaine on salad plates as bed for salad.
 
 
 
2. Remove rind and pith from [[oranges]], and slice across to expose the sections; about 1/4" each slice.
 
 
 
3. Remove seeds as necessary.
 
 
 
4. Spread [[oranges]] over [[lettuce]] in a fan pattern, sprinkling with [[jícama|jicama]], , and [[cilantro]] leaves (flat leaf [[parsley]] may be used if you prefer).
 
 
 
5. 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.
 
 
 
6. Add fruit juices and [[olive oil]], whisking together well.
 
 
 
7. Pour over salad and serve.
 
  
 
==References==
 
==References==
 
<references/>  
 
<references/>  
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[[Category:Mexican cuisine]]
 
[[Category:Black olive Recipes]]  
 
[[Category:Black olive Recipes]]  
 
[[Category:Jícama Recipes]]  
 
[[Category:Jícama Recipes]]  

Latest revision as of 16:12, 10 September 2012

Description[edit]

Jicama-Orange Salad [1] [2] this is a crunchy, tangy, refreshing complement to any Mexican dish.

Ingredients[edit]

  • 1 small jicama, about 3/4 pound, peeled and cut into 1/4 x 1.5 inch strips
  • 1 medium cucumber, peeled and thinly sliced
  • 1 small red onion, halved and thinly sliced
  • 3 navel oranges, peeled and cut into bite sized pieces
  • 1 head of romaine lettuce, shredded
  • 1/4 cup vegetable oil
  • 3 tbsp unseasoned rice vinegar
  • 1/2 tsp salt

Procedures[edit]

  1. Include jicama, cucumber, red onion, oranges and lettuce in a bowl.
  2. Gently toss together.
  3. Combine oil, vinegar and salt.
  4. Splash dressing over salad evenly.
  5. Toss and serve.

References[edit]

  1. Poore, Marge (1993). 365 Easy Mexican Recipes. HarperCollins Publishers, Inc.. pp. 67. ISBN 0-06-016963-X. 
  2. Castro, Lourdes (2009). Simply Mexican. Ten Speed Press. pp. 25. ISBN 978-1-58008-952-4. 

[[Category:Lime Recipes