Jicama Y Ensalada Anaranjada Picante Spicy Oranges Jicama Recipes

ENSALADA XEK (JICAMA AND MANDARIN ORANGE SALAD)

Steps:

• Peel jicama. The skin of this root vegetable will peel right off after you insert a knife between the skin and the flesh. Remove any traces of brown or remaining skin with a vegetable peeler. To keep the vegetable from discoloring as you work, rub liberally with lime juice. Cut jicama into julienne strips.
• Toss in a large bowl with the orange juice.
• Peel cucumber, seed and dice.
• Meanwhile, peel oranges and separate into sections, removing any seeds.
• Toss oranges and cucumber with jícama. Add chile and cilantro.
• Toss and check for seasonings. Refrigerate until ready to serve.

JICAMA-ORANGE SALAD

Steps:

• Peel and segment the oranges with a paring knife (see page 52). Squeeze the empty membranes over a large bowl to release the juices.
• Whisk the chili powder, salt and pepper to taste, the olive oil and lime juice into the orange juice. Toss in the orange segments and jicama. Before serving, add the scallions, cilantro and pomegranate seeds.

ORANGE AND JICAMA SALAD

Steps:

• Combine all ingredients. Refrigerate for 1 hour.

JICAMA SALAD WITH ORANGE AND CILANTRO

Steps:

• Peel and cut in half lengthwise: 1 small jicama (about 1/2 pound).
• Cut into 1/4-inch-thick slices. Cut the slices into 1/4 -inch-wide sticks.
• Peel with a sharp knife down to the flesh, removing all the rind and membrane: 2 oranges.
• Slice into 1/4 -inch-thick rounds and remove the seeds. Arrange the jicama and orange slices on a plate. Sprinkle with: A pinch of paprika or spicy chile powder (ancho or guajillo).
• Make a dressing by whisking together: Juice of 1 lime, Salt, 2 tablespoons extra-virgin olive oil.
• Pour over the jicama and oranges. Sprinkle with: 1 to 2 tablespoons chopped cilantro.
• Add 1/4 cup sliced radishes. Taste and add more lime juice if needed.

SPICY JICAMA SALAD WITH TANGERINE AND CILANTRO

Steps:

• In a large nonreactive bowl, combine the jicama with the orange, lime, ad grapefruit juices, and the salt. Toss to mix and let sit, covered at room temperature for 1 hour.
• About 15 minutes before serving, add the olive oil, apple, tangerines and cilantro to the bowl and toss thoroughly. Toss the mixture every few minutes until serving time. Season with the ground chile, taste for seasoning and toss again before serving. Scoop some salad into each lettuce and serve.

JICAMA Y ENSALADA ANARANJADA PICANTE (SPICY ORANGES & JICAMA

Steps:

• Remove orange sections from membranes.
• Toss orange slices, onion slices and jicama, sprinkle with cilantro and jalapeno and season with salt and cayenne.
• Cover and refrigerate the salad for about 2 hours.
• Serve cold on chilled plates or on a bed of mixed greens that have been tossed with a vinaigrette, such as citrus or balsamic.