Jicama-Orange Salad

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  1. 1 lb romaine lettuce (about one medium head)
  2. 4 oranges
  3. 8 ounces jicama, peeled and cut into 1/4 inch cubes
  4. 8 black olives, pitted and sliced
  5. 1/2 ounce cilantro leaves (about 1/4 cup)
  6. 2 canned chipotle chilis, diced fine
  7. 1/2 teaspoon minced garlic
  8. 1/2 teaspoon salt
  9. 1/4 teaspoon freshly ground black pepper
  10. 1/2 fresh orange, juice of
  11. 1 fresh lime, juice of
  12. 1 tablespoon extra virgin olive oil


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 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.