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
  • 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.
  • 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.
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