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.
