2000s Recipes + Menus
Clementine Jicama Salad
Serves8 (first course)
- Active time:25 min
- Start to finish:25 min
November 2008
Opposites attract in this colorful alternative to green salad. Ingredients with two completely different textures—juicy clementines and crunchy jicama—marry in a garlicky vinaigrette. With red onion, cilantro, and fresh cheese, each bite is a burst of cool.
- 1/2 teaspoon chopped garlic
- 1/4 cup fresh lime juice
- 6 tablespoons olive oil
- 1/2 teaspoon sugar
- 8 clementines (1 3/4 pounds), peeled and cut crosswise into 1/4-inch-thick slices
- 1 lb jicama, peeled and cut into 1/4-inch-thick matchsticks (3 cups)
- 1 small red onion, thinly sliced
- 3/4 cup packed cilantro sprigs
- 1/2 cup crumbled queso fresco or mild feta
- 1/3 cup raw green (hulled) pumpkin seeds (pepitas), toasted
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Mince and mash garlic to a paste with 1/2 teaspoon salt, then whisk together with lime juice, oil, sugar, and 1/2 teaspoon pepper in a large bowl.
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Just before serving, add clementines, jicama, onion, and cilantro and gently toss. Season with salt. Sprinkle with cheese and pumpkin seeds.
Cooks’ notes:
- Vinaigrette can be made 4 hours ahead and kept at room temperature.
- Clementines, jicama, and onion can be cut 4 hours ahead and chilled.
- Keywords
- lillian chou,
- gourmet entertains,
- salad,
- vegetarian,
- jicama
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