Sunday, June 10, 2012

Jicama Salad with Cilantro-Orange Vinaigrette

I got the idea for this next recipe from my father. My father is really big on eating fruta fresca which means fresh fruit in Spanish. Various fresh fruits and vegetables like oranges, mangos, watermelon, papaya, cucumbers, and jicama are cut up into bite size pieces and dressed with lime, salt, and chile powder. I know for some of you, it may seem odd to eat fruit and certain vegetables like this, but it really is delicious. Considering that I am no longer in Chicago, I often find myself trying to recreate certain foods that I miss. Believe it or not, something I really miss is the fresh fruit cups that the street vendors sell on the city corners. These sweet, spicy, and refreshing fruit cups are quite satisfying, especially on a hot summer day. Couple days ago while grocery shopping; I came across a jicama and decided to buy it in order to recreate one of these delicious fruit cups. However, when I got home I was starving, due to going to the grocery store on an empty stomach (bad idea), and decided to make myself a quick salad. I was so anxious to cut open this jicama that I decided to include it in my salad and add other fruits and vegetables that I knew would go well together. For those of you who are not familiar with what jicama (pronounced Hee-ka-ma) is and looks like, it is a crisp and sweet vegetable that resembles a large odd shaped potato. It goes well with any lime or citrus flavors and is sometimes pickled as well. Mixing this sweet vegetable with the orange segments and cucumbers really created a light and crisp salad. And not to mention that this cilantro-orange vinaigrette really gives a sweet and tangy taste to each bite! It’s interesting how you can create a new dish off of ingredients you enjoy in another. In this case, I was able to have my fruit cup and eat it too. 

 Jicama Salad with Cilantro and Orange Vinaigrette
Serves 4

1 Jicama (about 1 lb)
1 ½ oranges
1 medium size cucumber, sliced
1 large lime
2 small heads of romaine lettuce
½ cup feta cheese

Cilantro-Orange Vinaigrette:
Juice of 1 ½ oranges

½ cup olive oil
2 Tbsp. white wine vinegar
2 Tbsp. cilantro, chopped
1 tsp. honey
¼ tsp. salt

  1. Wash all vegetables and oranges and set aside. Roughly chop romaine lettuce and cucumbers and place inside salad bowl.
  2. Take two of the oranges and cut the top and bottom off of both to create a flat surface. Cut down and around the orange to remove the skin. Repeat this step until all the skin has been removed. Using a pairing knife cut out segments of the orange and mix with cucumbers and lettuce.
  3. Carefully cut the bottom and top off of the jicama. Cut down and around the jicama to remove outer layer. Repeat this step until the outer layer is removed. Cut the jicama in half, cut into batons, and add into salad bowl with other ingredients.
  4. Squeeze one lime over salad and season salad with a pinch of salt.
  5. For the dressing, add the juice of 1 ½ oranges, white wine vinegar, honey, salt, and chopped cilantro. Slowly whisk in ½ cup of olive oil.
  6.  Pour salad dressing over salad and top with feta cheese.

Note: Queso fresco can be used instead of feta cheese. 

Source: L.Chavez. Sweet,Spicy, and Sassy Original. 

1 comment:

  1. heyyy i could really go for a plate of that but dont forget extra lime :) that looks really tasty baby ;)