Watercress Jícama And Orange Salad Recipes

WATERCRESS AND JICAMA SALAD

Steps:

• Thinly slice the jicama and then cut into 1/8-inch wide strips. Combine the jicama and watercress in a bowl. In a separate bowl whisk together the olive oil, lime juice, salt and pepper. Pour over the salad and toss well to coat. Serve immediately on chilled plates.

JICAMA, CITRUS AND WATERCRESS SALAD RECIPE - (5/5)

Steps:

• In a blender, combine the pomegranate juice, vinegar, agave nectar, mustard and lime zest. With the machine on, add the oil in a thin stream and blend until emulsified. Season the dressing with salt and pepper. Using a sharp knife, peel the grapefruit and oranges, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections. Add the jicama, watercress and pomegranate seeds to the bowl. Add the dressing, toss gently and serve right away.

CITRUS, JICAMA, AND WATERCRESS SALAD

Steps:

• 1. In a small bowl, whisk together the oil, vinegar, and salt. In a medium bowl toss the watercress with half of the dressing and toss to mix. Place on a large serving plate. 2. Peel the oranges and grapefruit and remove all the white pith. Cut into bite-size pieces and put in a medium bowl. In the same bowl, add the jicama and radishes to the citrus fruits, then with the remaining dressing. Mound the salad on the bed of watercress. Refrigerate for at least an hour. Serve cold. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

FRISéE AND WATERCRESS SALAD WITH JíCAMA AND ORANGES

Steps:

• With sharp knife cut peel and pith from oranges and cut sections free from membranes. Before discarding membranes squeeze out juice to total 1/4 cup for vinaigrette.
• In a small bowl whisk together orange juice, garlic, soy sauce, and vinegar. Add oil in a stream, whisking until emulsified, and season with salt and pepper. Vinaigrette may be made 1 day ahead and chilled, covered.
• Discard any dark green outer leaves from frisée. Wash and dry inner leaves and tear into bite-size pieces. Discard course stems from watercress and wash and dry remainder. Peel jícama and cut into 2-by 1/8-inch sticks (you should have about 1 cup).
• In a large sealable plastic bag combine orange sections, frisée, watercress, and jícama. Salad may be prepared up to this point 1 day ahead and chilled in plastic bag.
• Just before serving, add vinaigrette to plastic bag and shake to combine.

ORANGE, JíCAMA, AND WATERCRESS SALAD

Steps:

• In small bowl, whisk together lime juice, zest, salt, and pepper. Gradually whisk in oil, whisking until mixture emulsifies.
• In medium bowl, toss together jícama and 1/4 cup vinaigrette, reserving remaining vinaigrette. Let marinate while preparing rest of ingredients.
• Using paring knife and working over large bowl to catch juice, remove peel and white pith from oranges, then cut between membranes to remove segments (discard membranes).
• To bowl with orange juice, add orange segments, jícama (including vinaigrette), and watercress. Toss well to combine. If desired, add additional vinaigrette, or reserve remainder for another use. Sprinkle with pumpkin seeds if using. Serve immediately.